Old Fashioned Beef Stew

shared by Patty H.  (John and I really enjoyed the flavors in this soup/stew.  In fact, I made it again the next week.)

Ingredients
2 pounds stew beef
2 tablespoons vegetable oil
3 cups water
1 tablespoon Worcestershire sauce
1/4 tsp. minced garlic flakes (or 1 clove garlic, peeled )
1 bay leaf
1 medium onion, sliced in thin wedges 
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
dash of ground allspice or ground cloves
3 large carrots, sliced (I used those baby carrots that you buy in a bag and cut them in half)
3 potatoes, peeled and cubed (might use only two if they are big potatoes)
3 ribs celery, chopped (didn't use because celery in soup is not "my favorite")
2 tablespoons cornstarch *(see note below)

Directions

1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaf, salt, sugar, pepper, paprika, and allspice.
2. Add carrots, potatoes, onion and celery.
3. Cover and simmer 3 hours. Remove bay leaf and garlic clove, if used.)
4. * I did not thicken the juice but instead left it as broth.  It was so tasty we preferred it that way. However, if you want to thicken the juice to make gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
5. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.