Beef Stew


2 pounds stew beef
2 tablespoons vegetable oil
2 cups strong brewed coffee
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
1 potato, diced
3 ribs celery, chopped
2 tablespoons cornstarch


Brown meat in hot oil. Add coffee, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Add carrots and celery. Cover and simmer 1 1/2 hours. OR cook on low in a crockpot (my personal favorite) for at least 6 hours. Remove bay leaves and garlic clove.
To thicken gravy, remove 1/2 cup hot liquid. Using a separate bowl, combine 1 tbsp butter with 1 tbsp flour and blend until smooth. Mix with a the 1/2 cup hot liquid and return mixture to pot. Stir and cook until bubbly.