Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 ½ hours.
Remove bay leaves and garlic clove. Add potatoes, carrots and celery. Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 266 (62%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 99.8mg||31 %|
|Sodium 355.5mg||12 %|
|Potassium 729.4mg||19 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.4g|
|Protein 29.3g||42 %|
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Calories per serving: 430
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