Ingredients

2 lb stew beef
2 tablespoon vegetable oil
2 cup water
1 teaspoon Worcestershire sauce
1   clove garlic, peeled
1 or 2   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
4   red potatoes, quartered
3   ribs celery, chopped
2 tablespoon cornstarch

Directions

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, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

Recipe Courtesy of Paula Deen