Randy'S Old Time Beef Stew

• 2 lbs stewing beef (use a well marbled chuck roast & cut into 1-1/2 in. pieces)
• seasoned flour (for dredging)
• 2 -3 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, peeled
• 1 -2 bay leaf
• 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 ground cloves
• 3 large carrots, pared & sliced
• 1 small rutabaga, pared & cubed (optional)
• 3 potatoes, pared & quartered
• 3 celery ribs, chopped
• 1 (14 1/2 ounce) can stewed tomatoes, undrained (optional)
• 2 tablespoons cornstarch

1. Preheat oven to 325u0b0.
2. Dredge meat in seasoned flour & brown in hot oil.
3. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
4. Cover and bake 1 1/2 hours .
5. Remove bay leaves and garlic clove.
6. Add carrots and celery. & (optional rutabaga &/or stewed tomatoes).
7. Cover and cook 45 minutes longer or until vegetables are tender.
8. To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
9. Slowly mix into the stew until desired thicknes.
10. Stir and cook over medium high heat until thick & bubbly.
11. ENJOY!

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

Taken from www.food.com/recipe/randys-old-time-beef-stew-458600 (may not work)