INGREDIENTS
2 tbsp
olive oil
2 lb
beef stew meat
1 large
onion
3 cloves
garlic
1
celery stalk
4 cups
beef stock
2 tbsp
tomato paste
2 tsp
worcestershire sauce
1
bay leaf
1 tbsp
dried thyme
1 serving
salt and pepper
4
yukon gold potatoes
3 media
carrots
1/4 cup
water
2 tbsp
cornstarch