courtesy Paula Deen
Ingredients
2 lbs stew beef
2 tbsp vegetable oil
2 cups water + 1 cup? for addition of potatoes
1 tbsp Worcestershire sauce
2-3 potatoes
1 clove garlic, minced
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 or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tbsp 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. Add carrots and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove approx 1/2 cup hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return to pot. Stir and cook until bubbly.
Alternative: Brown beef in oil, optional. Combine all ingredients, except cornstarch, into slow cooker. Cook on high for 4-6 hours, on low for 6-8 hours. Remove bay leaves. Mix cornstarch with some of the hot liquid. Then add back into box and cook a bit longer to thicken stew.
