4 lbs. beef, chuck or round cut into 2 inch squares
4 tbsp. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
1 lg. onion, minced
4 bay leaves
2 tbsp. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tbsp. sugar
2 small cans white onions
2 lg. cans Irish potatoes
2 bunches carrots, quartered
2 pkgs. pie crust mix
1 c. flour

Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.

Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.

Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.

To add glamour for an adult crowd, add one cup dry red wine and 1 lb. fresh mushrooms along with the carrots.