Worcestershire Beef Stew

This is a fairly classic beef stew with the Worcestershire sauce amped up for more flavor.  It was inspired by a shepherd's pie dish my husband had at a little restaurant in Jeffersonville, Vermont called 158 Main (try it if you're ever in the area - homey, friendly, good food).  If you like, leave out the potatoes and serve over mashed potatoes.

2 lbs stew beef, trimmed and cubed
2 Tbsp all purpose flour
Salt and pepper
1/2 tsp paprika
Canola oil
4-5 large garlic cloves, minced
3 medium onions, finely chopped
Beef stock
3 large carrots, diced
1 medium celeriac, diced
5 medium potatoes, diced
1/3 cup Worcestershire sauce
1 bay leave
2 Tbsp tomato paste

Place the beef in a bowl and sprinkle with the flour, generous amounts of salt and pepper, and paprika.  Toss until thoroughly coated.

Heat some canola oil in a soup pot.  Add the beef and brown well, stirring a few times to cook on all sides.  Add the garlic and onion and saute for another minute or two, then deglaze the pan with beef stock.  Scrape up all the good brown stuff stuck to the bottom of the pot, as it is full of flavor.  Add carrots, celeriac, and potatoes, then enough additional beef stock to just cover it all.  Add Worcestershire sauce, bay leaf, and tomato paste.  Bring to a boil, then reduce heat and simmer for at least an hour, until the meat is nice and tender (2-3 hours wouldn't be wrong).  Taste and adjust seasonings if needed.  Serve hot.

Serves 6-8.