Old-Time Beef Stew with Potato Casserole

2 lbs. stew beef
2 T. vegetable oil
2 c. water
1 T. worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 t. salt
1 t. sugar
1/2 t. pepper
1/2 t. papirka
Dash of allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 T. cornstarch

Brown meat in hot oil. Add water, worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30-40 min. longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 c. water and 2 T. cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Place in bowl to eat along with potato casserole to the side.

Potato Casserole

2 c. mashed potatoes
1/2 c. sour cream
salt, pepper and dash of garlic powder
1 small onion, sliced thin
1 small bell pepper, sliced thin
1 stick butter
1 1/2 c. grated cheddar cheese
4 meduim potatoes, cooked
6 slices bacon, cooked crisp

Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Spinkle salt, pepper, and a dash of garlic powder to taste. Saute onion and bell pepper in butter, evenly layer on top of sour cream. Slice potatoes and layer over onions and bell peppers. Pour remainder butter from pan. Sprinkle more salt and peper. Finally top with cheese. Bake for 25-30 mins at 350 degrees. Remove from oven and crumble bacon over top. Place in bowl next to stew.

Alicia Ehmke