2 LBS Beef Stew Meat 2 TBSP Vegetable Oil 2 CUPS Water (add extra 1/2 cup if using potatoes) 1 TBSP Worcestershire Sauce 1 1/2 Cloves Minced Garlic 2 Bay Leaves 1 Medium Onion, thinly sliced 1 TSP Salt 1 TSP Sugar 1/2 TSP Ground Black Pepper 1/2 TSP Paprika 1 DASH Ground Allspice 3 Large Carrots, scrubbed and chopped 3 Celery Stalks, chopped 3 Medium Potatoes, peeled and cut into 1/2" cubes (optional) 2 TBSP Cornstarch, dissolved in 2 TBSP water

1. Brown meat in hot oil.
2. Add water, Worcestershire sauce, garlic, onions, bay leaves, salt, sugar, paprika, pepper and allspice.
3. Cover and simmer 1 1/2 hours. Remove bay leaves. (Bay leaves can cause intestinal discomfort is ingested.)
4. Add celery and carrots (and potatoes if desired.) Cover and cook 35-40 minutes longer.
5. If you desire thicker gravy, remove 1-2 cups liquid.
6. In a separate bowl, combine 1/4 warm water and cornstarch until smooth. Mix with a little hot liquid from pot and return the mixture to the pot. Continue to cook until bubbly.