Dinner Tonight - Beef Stew

For dinner tonight I am making Beef Stew (from the new Susie Fishbein cookbook). It cooks for a pretty long time, making the meat very soft and tender. I am serving it over egg noodles. Enjoy!!!

2 lbs Beef Cubes
2-3 tbs flour
2 tbs oil
2 cups beef stock
1 cup water
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
5 cloves fresh garlic peeled
3 bay leaves
2 medium onions peeled and sliced
1 1/2 tsp paprika
1 1/2 tsp black pepper
1 tsp sugar
1/2 tsp garlic powder
1/8 tsp allspice
3 large carrots peeled and sliced
3 stalks celery sliced
1 cup frozen peas
1 1/2 lbs baby white potatoes cut in half
1/4 cup cold water
2 tbs cornstarch

Sprinkle beef cubes with flour and shake off any excess. Heat oil in large pot and add beef. Brown on all sides. Add in stock, water, vinegar, Worcestershire  garlic cloves, bay leaves, onions, paprika, pepper, sugar, garlic powder and allspice. Bring to a boil, reduce heat, cover and simmer for 1 hour and 45 minutes. Remove and discard bay leaves and add in carrots celery, peas and potatoes. Cover and cook 40 minutes, stirring occasionally. Combine 1/4 cup water with cornstarch until smooth and add to pot. Cook until bubbly. Serve with a crusty hunk of bread or over egg noodles.