POINTS per serving:





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.