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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | pounds | beef stew meat, cut into 1 inch cubes | 2 | tablespoon | vegetable oil | 2 | cups (8 fl oz) | water | 1 1/4 | tablespoons | Worcestershire sauce | 1 | clove | garlic, peeled | 2 | leaves | bay leaf | 1 | onion | 1 Large onion, yellow, diced | 1 1/2 | teaspoon | salt | 1 | teaspoon | sugar | 2 1/8 | teaspoons | black pepper | 1/2 | teaspoon | Paprika | 1/8 | teaspoon | allspice, ground | 2 1/2 | carrot (7-1/2") | Carrots, raw sliced diagonally half inch pieces | 3 | stalk, large (11"-12" long) | celery, diced (about 2 cup) | 3 | medium (2-1/4" to 3-1/4" dia.) | potatoes cubed | 2 | tablespoons | cornstarch, dissolved in 3 tbsp. cold water | 1/3 | teaspoon | oregano, dried |
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Steps
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Sequence
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Step
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| | 1 | Brown meat in hot oil. | | 2 | Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. | | 3 | Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. | | 4 | 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 a little hot liquid and return mixture to pot. Stir and cook until bubbly. |
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