Ingredients
- 2 pounds stew beef
- two tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic clove, peeled
- one or two 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
- 3 large carrots, sliced
- 3 ribs celery, chopped
- two tablespoons corn starch
Directions
Brown meat in herbal. Add water, Worcestershire sauce, garlic clove, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hrs. Remove bay leaves and garlic clove clove. Add carrots and celery. Cover and prepare thirty to forty minutes longer. To thicken gravy, remove 2 cups hot liquid. Utilizing a separate bowl, combine 1/4 cup water and corn starch until smooth. Mix after some hot liquid and return mixture to pot. Stir and prepare until bubbly.
Recipe thanks to Paula Deen