- Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
- Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Cook’s Notes:If you simmer in a pot that has a cover with one of those little steam escape holes, you may need to add a little bit of water when you add the potatoes and may have no use for thickening the gravy.You may also substitute the water for beef broth, but I never do.Sirloin can be substituted for the bottom round roast.Olive oil can be substituted for the vegetable oil.Ground cloves can be substituted for the allspice.To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and 2 tablespoons cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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