| | Directions | | Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 C. hot liquid. Using a separate bowl, combine 1/4 C. water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Yields 6 servings. |
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| Ingredients | | - |  | 2 pounds stew beef |
| - | | 2 tablespoons vegetable oil |
| - | | 2 cups water |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 clove garlic, peeled |
| - | | 1 bay leaves |
| - | | 1 onion, sliced (medium) |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon sugar |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon paprika |
| - | | dash ground allspice or ground cloves |
| - | | 3 carrots, sliced (large) |
| - | | 2 stalks celery, chopped |
| - | | 2 tablespoons cornstarch |
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