Old time beef stew

• 2 lb beef chucks
• 2 tbsp vegetable oil
• 2 cup water
• 2 each beef bullion cubes
• 1 tbsp worcestershire sauce
• 1 clove garlic, peeled
• 1 each bay leaf
• 1 medium onion, chopped
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1 dash allspice
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 2 tbsp cornstarch
• 4 medium potatoes, chopped into chunks

1. Brown meat in hot oil over medium heat
2. Boil the water and add bullion cubes.
3. Add water w/bullion cubes, worcestershire sauce, garlic, bay leaves, onion, salt, pepper, paprika, and allspice.
4. Cover and let simmer for 1 1/2 hours.
5. Add vegetables, cover and cook 30 to 40 minutes longer.
6. To thicken gravy, add corbstarch to 1 cup warm water, mix until smooth.
7. Mix into stew
8. Stir and cook until bubbly

beef chucks, vegetable oil, water, beef bullion, worcestershire sauce, clove garlic, bay leaf, onion, salt, sugar, ground black pepper, paprika, allspice, carrots, celery, cornstarch, potatoes

Taken from cookpad.com/us/recipes/340737-old-time-beef-stew (may not work)