Old-Time Beef Stew

Courtesy of Paula Deen

2 lbs. stew beef
2 T. vegetable oil
2 c. water
1 T. Worcestershire sauce
1 clove garlic, peeled
1-2 bay leaves
1 medium onion, sliced
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
Dash ground allspice
3 large carrots, sliced
3 ribs celery, chopped
6 new potatoes, diced
2 T. 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 carrots, celery and potatoes. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using 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.