Hawaiian Beef Stew

• 1 tablespoon vegetable oil
• 4 pounds stew beef, cut into 1-inch cubes
• 5 cloves garlic, minced
• 1/2 cup red wine
• 5 stalks celery, cut into 1/2-inch pieces
• 1 onion, cut into chunks
• 10 cups water
• 1 (6 ounce) can tomato paste
• 2 tablespoons salt, or to taste
• 2 tablespoons white sugar
• 3 bay leaves
• 1 teaspoon ground black pepper
• 4 carrots, cut into 1-inch pieces
• 3 potatoes, cut into 1-inch pieces, or to taste
• 1/4 cup cornstarch
• 1/4 cup water

1. Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes.
2. Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour.
3. Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes.
4. Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.

vegetable oil, stew beef, garlic, red wine, stalks celery, onion, water, tomato paste, salt, white sugar, bay leaves, ground black pepper, carrots, potatoes, cornstarch, water

Taken from www.allrecipes.com/recipe/260591/hawaiian-beef-stew/ (may not work)