Barker Beef Stew

• 3 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 5 cloves garlic, peeled and minced
• 1 or 2 bay leaves
• 2 medium onion, sliced
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon pepper
• Dash ground cloves
• 6 large carrots, sliced
• 6 ribs celery, chopped
• 6 potatoes, peeled and chopped 6 tablespoons cornstarch

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, and cloves. 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.

stew beef, vegetable oil, beef broth, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, ground cloves, carrots, celery, potatoes

Taken from www.epicurious.com/recipes/member/views/barker-beef-stew-50179770 (may not work)