Old Time Beef Stew #816 12/06

Categories:
beef, New 2006, soups-stews

1 1/2 lb stew beef
2 tablespoon vegetable oil
1 1/2 cup water
1 tablespoon worcestershire sauce
1 clove garlic; minced
1 teaspoon bay leaves
1 medium onion; sliced
1 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon allspice
2 large carrots; sliced
2 ribs celery; sliced
6 red potatoes; 1 1/2 inch dice
2 beef bouillon cubes
1 cup beef broth
2 tablespoon cornstarch

Brown meat in hot oil, Add water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, allspice, and bouillon cubes. Cover and simmer for 1 1/2 hours. Add celery, carrots, and potatoes. Check for proper consistancy and add the 1 cup beef broth or more as needed. Cover and cook for 30 to 40 minutes more. To thicken gravy, mix cornstarch with some cold water and stir into the stew. Stir and cook until bubbly.

Contributor: Paula Deen

Yield: 6 servings