2 pounds stew beef

2 tablespoons vegetable oil

2 cans beef broth

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

4 red potatoes, skin on, diced

3 large carrots, sliced

3 ribs celery, chopped

2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add potatoes, 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.

6  Servings