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Longhorn Stew
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2 lbs lean beef, cut into cubes
water (enough to cover the beef)
1/4 c oil
2 bay leaves
salt and pepper to taste
1 tsp soy sauce
3 stalks of celery, chopped
1 large onion, chopped
4 potatoes, chopped
4 carrots. chopped
2 tbsp worcestershire sauce
1/2 cup beef stock
1 - 2 tbsp cornstarch

Brown beef in skillet. Season with salt and pepper. 

Put beef in soup pot, and add enough water to cover. Simmer for one hour.

Add in remaining ingredients, except for cornstarch. Continue to cook until vegetables are fork tender.

Make cornstarch slurry (equal parts water and cornstarch) Add to the soup, and stir until thickened.
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