Beef Stew

• 2 lb stew beef
• 2 tblsp vegetable oil
• 2 cups water
• 1 tblsp Worcestershire sauce
• 1 clove garlic
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp paprika
• dash ground allspice or cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tblsp cornstarch

1. Brown meat in hot oil. Add Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice/cloves. Then add water. Cover and simmer for 1 1/2 hours. Remove bay leave and garlic clove. Add carrots and celery. Covert and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid.
2. In separate bowl, combine 1/4 cup water and corn starch until smooth. Mix with a little hot liquid and return to pot. Stir and cook until bubbling.

stew beef, vegetable oil, water, worcestershire sauce, clove garlic, bay leaves, onion, salt, sugar, pepper, paprika, ground allspice, carrots, celery, tblsp cornstarch

Taken from www.epicurious.com/recipes/member/views/beef-stew-52656141 (may not work)