In soup pot over medium high, heat 1 teaspoon of the vegetable oil, then brown the beef stew meat. Remove the meat from the soup pot and set to the side.
Place the remaining vegetable oil in the soup pot, then add the onions and garlic. Cook until the onions are translucent.
Add the beef back to the soup pot, then add the flour. Stir to coat for 1 minute.
Add the beef broth, cayenne pepper, paprika, black pepper, salt, lemon juice, Worcestershire sauce, ground cloves, sugar, and bay leaves. Stir to combine.
Bring the soup to a boil, then lower the heat to low. Allow the soup to simmer, uncovered, for 1 hour.
Add the potatoes and carrots. Continue to simmer the stew until the vegetables are cooked through (approximately 30 minutes).
Once vegetables are tender, add additional salt, pepper, cayenne, and/or paprika to taste, then serve.
Looking for more spice? Add an additional tablespoon of cayenne pepper for a significant jump, or opt for an additional teaspoon of paprika for a little extra simmer of spice.Recipe adapted from Sweet Salty Tart.