2 1/2 pounds beef chuck - cubed
2 Tablespoons shortening or oil (I used a bit more)
flour (spinkle a Tablespoon of flour over each batch as it browns)
2 cups water (I used at least 3-4 cups)
1 teaspoon Worcestershire sauce (she and I both used 1 Tablespoon)
1 garlic clove (she used two and I used two teaspoon diced)
1 medium onion-sliced (I diced)
1-2 bay leaves
1 Tablespoon salt
1 teaspoon sugar (she doesn't use this but I did)
1/2 teaspoon black pepper
1/2 teaspoon paprika
dash ground allspice or cloves (GG doesn't use this and neither did I)
6 carrots-pared and quartered (I used 1/2 bag of baby carrots)
4 potatoes-pared and quartered (I used 5)
1 pound small white onions (I didn't use this)
GG also wrote that she uses about 1/2 - 1 cup frozen peas and sometimes corn. I used peas.
In a dutch oven, thoroughly brown the meat in the shortening/oil.
I did this in two batches, sprinkling flour with each.
Return all of the meat to the dutch oven and add 2 cups hot water and the next 9 ingredients.
Cover, simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
I used my extra large dutch oven as my regular sized ones were already being used, so I didn't have a lid big enough to cover, so I added lots of extra water.
Remove bay leaves and garlic.
I diced my garlic and left it in.
Add the carrots and peas and cook another 30-45 minutes until tender.
(Add the peas the last few minutes.)
For the gravy: Skim most of the fat from the liquid and measure 1 3/4 cup liquid. Combine 1/4 cup water and 2 Tablespoons flour until smooth.
Stir slowly into hot liquid.
Cook and stir until bubbly.
Cook and stir for 3 minutes.
(I didn't do this. I made those Bisquick dumplings adding garlic powder and chives to the batter and spooned those on top of the bubbling liquid.)