Beef Stew

served with a side of mashed potatoes...yummm

Beef Stew
Recipe by Paula Deen

INGREDIENTS:

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon 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 of ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

DIRECTIONS

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. 
2. Cover and simmer 1 1/2 hours. 
3. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. 
4. To thicken gravy, remove 2 cups hot liquid. Using a 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.

-Derek