• • 2 Pounds stew beef

  • 2 Tablespoons Vegetable Oil

  • 2 Cups Water

  • 4 Cups of Beef Broth

  • 1 Tablespoon Worchester Sauce

  • 1 Garlic Clove

  • 2 Bay leaves

  • 2 Medium Onions! sliced

  • 1 Teaspoon of Salt

  • 1 Teaspoon of Sugar

  • 1/2 Teaspoon of Paprika

  • Dash of All Spice

  • 3 Large Carrots sliced

  • 3 Ribs of Celery

  • 3 Red potatoes

  • 2 Tablespoons of cornstarch

Set a large pan On medium heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. 

Add the onions, carrots, celery and potato. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Continue cooking until the potatoes are very tender, about 30 minutes. Add the peas and stir well then remove from the heat.