Ingredients:

2 pounds London broil, cubed
2 large onions, diced
2 large potatoes, peeled and diced
2 carrots, diced
3 to 4 stalks celery, chopped
2 garlic cloves, minced
1 C tomato juice or 1 tbls. tomato paste
1 tbls. Worcestershire sauce
2 tbls. lemon juice
2 tbls. white sugar
1 tbls. ground allspice
1 tbls. mild paprika
2 tbls. vegetable oil
3 tbls. all-purpose flour
salt and pepper to taste


Directions:

Put the meat in a large saucepan or nonreactive Dutch oven and cover with water. Bring to a boil, then reduce the heat to a simmer, skimming off any foam that rises to the top. When the broth is clear, add the vegetables, tomato juice or tomato paste, Worcestershire sauce, lemon juice, sugar, allspice, paprika and more water if needed to cover the meat. Simmer until the vegetables are done and the meat is tender, about 2 hours.

In a small saucepan, heat the oil. Stir in the flour until you have a smooth paste and cook, stirring constantly, for 1 to 2 minutes. Remove 1/2 to 1 cup of the broth from the stew and stir into the flour mixture until you have a thick gravy. Then pour the gravy into the stew. Add salt and pepper and correct the seasonings. Serve hot.