Ingredients

　　2 pounds stew beef

　　2 tablespoons vegetable oil

　　2 cups 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 of ground allspice or ground cloves

　　3 large carrots, sliced

　　4 red potatoes, quartered

　　3 ribs celery, chopped

　　2 tablespoons 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, 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.

　　Paula Deen's Kitchen Classics