Brown meat in hot oil. Add water, Worchestershire sauce, garlic, bay
leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and
simmer 1-1/2 hours. Remove bay leaves and garlic clove (unless
minced). Add carrots 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 a little
hot liquid and return mixture to pot. Stir and cook until bubbly.
Serving
Suggestions
Alone, or with rice or noodles.
Originally Submitted
2/1/2008
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