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- 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
- Toss stew meat with flour, salt, and pepper until evenly coated.
- In a large, heavy bottom pot, heat a few tablespoons of oil. Add stew meat, turning occasionally until browned.
- Remove stew meat, and saute onions until translucent. Add garlic and saute until fragrant
- 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.
- 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.
- Add potatoes and continue to simmer , uncovered, until potatoes are cooked through, 15-30 minutes.
- If stew needs thickening, dissolve a bit of cornstarch in liquid and add to the stew. Return to simmer.
- Remove bay leaves and adjust seasonings to taste.
- Serve with crusty bread slathered with butter and a crisp, green salad.
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