INGREDIENTS
21/2 pounds stew beef
3 tablespoons vegetable oil
21/2 cups water
1 tablespoon Worcestershire sauce
2 clove garlic, peeled
1/2 teaspoon pepper
1/2 teaspoon paprika
2 bay leaves
2 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
3 ribs celery, chopped
2 tablespoons cornstarch
Dash ground allspice or ground cloves
3 large carrots, sliced
DIRECTIONS
Brown meat in hot oil. Add water, garlic, bay leaves, Worcestershire sauce, onion, pepper, paprika, salt, sugar, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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