In a Dutch oven, heat the oil. In a plastic bag, coat the beef cubes with flour.  Transfer into Dutch oven and brown meat, turning often.  Add two cups water, onion slices, cloves, garlic, Wors sauce, sugar, salt, paprika, and bay leaves.  Cover, and simmer for one and a half hours (1 1/2).

Add carrots, potatoes, onion wedges and Marsala wine.  Cover and cook on medium heat for 45 minute or until vegetables are tender.

For gravy:  In small saucepan, combine 2 tbls flour with 1/4 cup cold water.  Stir until dissolved and smooth.  Take out two cups of liguid from the stew and stir into small pot with the flour mixture.  Heat and stir for 3 minutes until thick and smooth.  Poor back into the stew and stir it in.

Serve in bowls.  Warm cresent rolls (Pillsbury) are great for sopping up the gravy.