Randy's Old Time Beef Stew

I LOVE BEEF STEW....I can eat it year 'round!!! I prefer to make in the oven instead of on top of the stove.

• Ready In: 3 hrs 30 mins
• Serves: 4-6

Ingredients

• 2  lbs stewing beef (use a well marbled chuck roast & cut into 1-1/2 in. pieces)
•  seasoned flour (for dredging)
• 2 -3  tablespoons  vegetable oil
• 2  cups water
• 1  tablespoon Worcestershire sauce
• 1  garlic clove, peeled
• 1 -2  bay leaf
• 1  medium onion, sliced
• 1  teaspoon salt
• 1  teaspoon sugar
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1  dash ground allspice or 1  dash ground cloves
• 3  large carrots, pared & sliced
• 1  small  rutabaga, pared & cubed (optional)
• 3  potatoes, pared & quartered
• 3  celery ribs, chopped
• 1 (14 1/2ounce) can stewed tomatoes, undrained (optional)
• 2  tablespoons cornstarch

Directions

1. Preheat oven to 325°.
2. Dredge meat in seasoned flour & brown in hot oil.
3. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
4. Cover and bake 1 1/2 hours .
5. Remove bay leaves and garlic clove.
6. Add carrots and celery. & (optional rutabaga &/or stewed tomatoes).
7. Cover and cook 45 minutes longer or until vegetables are tender.
8. To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
9. Slowly mix into the stew until desired thicknes.
10. Stir and cook over medium high heat until thick & bubbly.
11. ENJOY!