Serves 60

16 pounds boneless stew beef
10 lbs potatoes, peeled and diced
10 large onions, sliced
10 lbs carrots, sliced
5 pounds celery, sliced
5 quarts water
8 quarts beef broth
10 cloves garlic, peeled and loosely tied in cheesecloth
12 bay leaves
10 tablespoon Worcestershire sauce
3-4 tbsp salt
3-4 tbsp sugar
2 tbsp pepper
2-2 1/2 tbsp paprika
1 tsp ground allspice or ground cloves
2 tablespoons cornstarch
2 cups vegetable oil

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 2 hours. Remove bay leaves and garlic cloves. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.