2 pounds stewing beef
2 tablespoons vegetable oil
2 cups water
1 tablespoons 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 cloves
3 large carrots, sliced
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 and celery. Cover and cook 30-40 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 a little hot liquid and return mixture to pot. Stir and cook until bubbly.

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