900 g stewing steak; cubed
2 tablespoons oil
500 ml hot water
1 teaspoon Worcestershire sauce
1 clove garlic; whole
1 medium onion; sliced
1-2 bay leaves
1 tablespoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon pepper
dash ground cloves; or allspice
675 g carrots; quartered
4 large potatoes; quartered
450 g onions; sliced
Yield: 6-8 servings
Brown the meat in the oil. Add the water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, paprika, pepper and cloves. Cover. Simmer for 1-1/2 hours, stirring occasionally. Remove the bay leaves and garlic. Add remaining ingredients. Cover and cook for 30 minutes.
For the gravy:
Skim most of fat from liquid. Measure about 400 ml. Combine 4 tablespoons water and 2 tablespoons plain flour until smooth. Stir slowly into the hot liquid. Cook and stir until bubbling.