OLD-TIME BEEF STEW
POINTS per serving:	Yield/Serves:
INGREDIENTS
2 pounds beef stew meat, cut in 1½-inch cubes 2 tablespoons shortening 1 teaspoon Worcestershire sauce 1 clove garlic 1 medium onion, sliced 1 or 2 bay leaves 1 tablespoon salt 1 teaspoon sugar ½ teaspoon paprika ¼ teaspoon pepper Dash ground allspice or cloves 6 carrots, pared and quartered 4 potatoes, pared and quartered 1 pound small white onions 3 tablespoons all-purpose flour
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for ½ hours, stirring occasionally to keep from sticking. Remove hay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or till vegetables are tender. Slowly blend ⅓ cup cold water into the 3 tablespoons flour. Stir slowly into hot stew mixture. Cook and stir till bubbly. Cook and stir 3 minutes longer. Serve stew in bowls. Makes 6 to 8 servings.