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.