Hearty Beef Stew

From my Lion House Cookbook- this is the best stew I've ever had. It's the perfect blend of seasonings and cooking the meat properly that make it so good. The girl's loved it!

2 lbs. beef stew meat (it's already cut into cubes for you).
2 tbls. oil
4 cups water
1 onion, sliced
1 clove garlic
1 tbls. salt
1 tbls. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
2 bay leaves
dash ground allspice
6 carrots, cut into quarters
1/2 pound pearl onions
3 potatoes, peeled and cubed
1/4 cup flour

Heat oil in a big, heavy pot (or a Dutch Oven) over medium-high heat; slowly brown the beef cubes, turning often to brown on all sides. You should hear the meat sizzling, the pan will get a bit brown. This will lock the juice into the meat and add to the flavor of the stew. This should take about 15 minutes. Add water, onion slices, garlic clove, and all of the ingredients listed until you get to the carrots. Cover with lid and simmer on low heat 2 hours (do not boil). Stir occasionally.

When meat is almost done, add the carrots, potatoes, and onions and simmer for 30 more minutes. Discard bay leaves and garlic. Mix 1/2 cup water and the flour until smooth. Move all the meat and veggies to the side, and slowly pour flour mixture into the pot. Cook and stir until it thickens and boils. Makes 8 servings.