PD's Old-Time Beef Stew

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I took Paula Senior's recipe for Old-Time Cattle Agitation and adapted it a bit to my kinsfolk's preferences.

I was intrigued by the improver of priming cloves in her recipe.  I never would get intellection to add something similar that to a agitation, but it entireness magically in the activity.  It is not resistless, but does substance that extra something in terms of depth and savour.  I, also, equivalent that this comes together in vindicatory a distich of hours compared to my orderly kine sweat recipe that takes all day to make.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat
• 4 cups beef stock/broth {or water with 3 - 4 beef bouillon cubes}
• 1 tablespoon Worcestershire sauce
• 1 garlic clove, peeled and finely chopped
• 1 onion, peeled and chopped
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon freshly-ground black pepper
• 1/2 teaspoon paprika
• Small pinch/dash ground cloves
• 3 carrots, peeled and sliced
• 2 ribs celery, chopped
• 3 - 4 potatoes, peeled and cut into small chunks
• Handful of frozen peas
• 1 tablespoon cornstarch

Directions:

1. Sear meat in hot oil in Dutch oven or soup pot. {Do this in batches if needed to not overcrowd the pan.} Add in beef stock/broth {you can add a little more later, if needed}, Worcestershire sauce, bay leaf, garlic, onion, salt, sugar, pepper, paprika and ground cloves.  
2. Cover and simmer on low for 1 1/2 hours. Check occasionally to ensure liquid level remains almost to the top of beef. {Add additional stock or some hot water as needed.}
3. Remove bay leaf. Check and adjust seasoning.  Add in carrots, celery, potatoes and peas. {Again, if there doesn't seem to be enough liquid, stir in additional water or stock/broth to maintain liquid level just below the level of the beef/vegetables.}
4. Cover and cook an additional 30 minutes or just until veggies are tender, but not mushy.
5. To thicken gravy {if desired}, mix cornstarch with a bit of cold water until fully dissolved. {It should resemble a loose paste.} With stew liquid at a simmer, stir in the cornstarch slurry. Reduce heat so that stew is slightly bubbling. Cook just a few minutes until broth thickens. Serve.

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