Ingredients
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2 lbs stewing beef
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2 tablespoons vegetable oil
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32 ounces beef broth
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1 teaspoon Worcestershire sauce
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1 -2 bay leaf (I use 2)
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1 medium onion, sliced
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1 teaspoon salt
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1 teaspoon sugar
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1/2 teaspoon pepper
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1/2 teaspoon paprika
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1 dash ground allspice or 1 dash clove
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3 large carrots, sliced (I use baby carrots)
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4 red potatoes, quartered
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3 celery ribs, chopped (I omit this)
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2 tablespoons cornstarch
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1 garlic clove, minced
Instructions
- 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. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
- To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!