2 lbs. boneless beef chuck, cut into 1" cubes
4 cups water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
1 small bay leaf
2 tsp. salt
1/4 tsp. pepper
Pinch allspice
1 tsp. sugar
6 carrots, quartered
8 small whole onions
3 medium potatoes, pared and cut into eighths
Few drops bottled brown bouquet sauce
1 cup cold water
1/2 cup Gold Medal flour

In Dutch oven, combine all ingredients except bouquet sauce, 1 cup water and the flour. Cover; bake 4 hours or until meat is tender. Remove stew from oven. In covered jar, shake bouquet sauce, 1 cup water and the flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.

Oven 325F.

Serves 6