2poundsbeef stew meat such as chuck roast cut into small chunks
2cupswaterSee Recipe Note
1clove garlic, peeled
1or 2 bay leaves
1medium onion, sliced
Dashof ground allspice or ground cloves
3large carrots, sliced
4red potatoes, quartered
3ribs celery, chopped
Brown meat in hot oil. Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-½ hours.
Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30-40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup of water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Taste test the stew and add additional seasonings, if desired. Stir and cook until bubbly.
(A) After the beef has simmered for 1-½ hours, add more liquid if desired. (B) For a thicker stew, add an additional tablespoon of cornstarch to the water. (C) Keep leftovers covered in the refrigerator for up to 3 days.