Beef Stew

2 lbs beef chuck, cut in 1 ½ inch cubes
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1-2 bay leaves
1 tablespoon salt
1 teaspoon sugar
½ teaspoon paprika
¼ teaspoon pepper
Dash allspice
6 carrots, pared and quartered
4 potatoes, pared and quartered
1 can diced tomatoes
½ can green beans
½ can corn
½ can peas

In Dutch oven, thoroughly brown meat in 2 tablespoons hot oil, turning often.   Add next 9 ingredients and enough water to cover.   Simmer for 1 ½ hours, stirring occasionally to keep from sticking.   Add vegetables. Cook 30-45 minutes, or until vegetable are tender.