Mix the flour, salt, and pepper and roll the beef cubes in the mixture. Shake off excess.
Melt the shortening over med-high heat in a dutch oven or large heavy bottomed pot with a cover. When the fat is very hot add the beef in batches so as not to crowd the pan, brown on all sides, and remove.
When the last batch of meat is a richly dark color, return all to the pot with the bone(s) and pour on the boiling water, standing back when you do it, because it will spit and sputter.
Stir and add the lemon juice, Worcestershire sauce, sugar, sliced onion, bay leaves, and allspice. Lower the heat, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender, stirring occasionally.
Add the carrots, pearl onions, and potatoes, and any additional salt and pepper if needed, and cook another 20-25 minutes or until they can be pierced easily with a fork. Remove the bone(s) and bay leaves before serving.