Beef Stew

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt or seasoning salt
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 3 Tablespoons Worcestershire sauce
• 1 onion, chopped
• 3 cups beef broth
• 8 carrots, thickly sliced
• 2 stalks celery, chopped
• 3-4 potatoes, diced

1. Toss stew meat with flour, salt, and pepper until evenly coated.
2. In a large, heavy bottom pot, heat a few tablespoons of oil. Add stew meat, turning occasionally until browned.
3. Remove stew meat, and saute onions until translucent. Add garlic and saute until fragrant
4. Combine Worcestershire sauce with broth, and slowly add to hot pot with onions. Use a whisk to scrape up browned bits from the bottom of the pan while adding the liquid.
5. Return the browned stew meat to the pot, along with bay leaves, paprika, carrots, and celery. Turn heat to low and simmer, covered, until stew meat is just tender, 1-2 hours.
6. Add potatoes and continue to simmer , uncovered, until potatoes are cooked through, 15-30 minutes.
7. If stew needs thickening, dissolve a bit of cornstarch in liquid and add to the stew. Return to simmer.
8. Remove bay leaves and adjust seasonings to taste.
9. Serve with crusty bread slathered with butter and a crisp, green salad.