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2 lb. stew meat
1 tsp. Worcestershire sauce
1 clove garlic, minced or 1
tsp. garlic powder
1 medium onion, sliced
1 or 2 bay leaves
1 Tbsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. pepper
dash of ground allspice
6 carrots
4 celery stalks
4 potatoes
1 lb. small white onion

Brown stew meat in 2 tablespoons oil. Add 2 cups hot
water and next 9 ingredients. Simmer 1 1/2 hours. Remove bay
leaves. Add carrots (peeled), potatoes (chunked), celery
(chunked) and onion. Cook 30 to 45 minutes until vegetables
are tender.
Gravy: Skim most of fat from liquid. Combine 4 cups
water and 2 tablespoons flour until smooth. Stir slowly into
hot liquid; cook and stir 3 minutes.

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