2 pounds beef flank steak, trimmed and cubed
1 quart boiling water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic — minced
1 large onion — sliced
2 bay leaves
1/2 teaspoon paprika
Dash ground allspice or cloves 1 teaspoon sugar
2 large potatoes
6 carrots
1 pound small white onions
3 Tablespoons flour
1/2 cup cold water
Coat a Dutch oven with nonstick cooking spray; brown meat. Add boiling water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves, paprika, spice and sugar. Cover; simmer for 2 hours, adding more water if necessary. Cut potatoes in 2 inch chunks and carrots into 1 inch diagonal slices; peel onions. Add onions; cook 10 minutes. Add carrots; cook 10 minutes. Add potatoes; cook until tender. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture. Bring to boil. Pour hot gravy over meat and vegetables. Yield 10 servings.