Old-Time Beef Stew (Paula Deen)

• 2 lbs stewing beef
• 2 tablespoons vegetable oil
• 32 ounces beef broth
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1 -2 bay leaf (I use 2)
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 dash ground allspice or 1 dash clove
• 3 large carrots, sliced (I use baby carrots)
• 4 red potatoes, quartered
• 3 celery ribs, chopped (I omit this)
• 2 tablespoons cornstarch

1. 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.
2. Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
3. To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!

stewing beef, vegetable oil, beef broth, worcestershire sauce, garlic, bay leaf, onion, salt, sugar, pepper, paprika, ground allspice, carrots, red potatoes, celery, cornstarch

Taken from www.food.com/recipe/old-time-beef-stew-paula-deen-281807 (may not work)