Beef Stew

1 - 2 lb. lean stew beef or strogonoff, cubed
4 c. boiling water
1 Tbl. lemon juice
1 tsp. worcestershire sauce
1 shake garlic salt
1 med. onion, minced
1 tsp. salt
1/2 tsp. pepper
dash of allspice or cloves
1 tsp. sugar
2 bay leaves
6 carrots, sliced
2 c. peeled, cubed potatoes

Thoroughly brown meat on all sides in a little Crisco.  Add water, lemon juice, worcestershire, garlic, onion, bay leaves, and seasonings.  Pour into heavy covered casserole and add carrots and potatoes.  Cook at 350 for about 3 hrs.  You may need to add a little more water as it cooks.  Take out of oven and thicken gravy.  Let simmer for 1 minute and serve.                        - LouAnn Gilliat