The yummiest Beef Stew

This stuff is yummy. And stew meat is relatively inexpensive. So it's a win-win dinner -- especially since it is getting colder out. From Paula Deen to me to you. I only made minor modifications... so props have to go mainly to her. But I'll take a few for passing it along.

1 pkg. stew meat (approx 1.5 lbs)
1 t. sugar
1 garlic clove
1 T worcestershire sauce
1 onion
1/2 t. paprika
2 c. water
2 bay leaves
A few carrots, potatoes & celery

Brown stew meat in large stock pot, with olive oil, salt & pepper (however much you want to use to season the meat). When meat has just browned, add all remaining ingredients except vegetables. Simmer for 1 1/2 hours. Parboil carrots, celery & potatoes. After meat has simmered for 1 1/2 hours, add vegetables and cook 30 more minutes or until vegetables are cooked through. Add a thickening of cornstarch and water when stew is at a rolling boil. (I usually use a cup of water to mix the cornstarch in.) Add more salt and pepper to taste.

I like to serve these on the side w/ the stew (and these are all Paula Deen):

Sour Cream Muffins

2 c. self-rising flour
2 sticks butter (melted)
1/2 pint sour cream

Preheat oven to 350. Mix ingredients and spoon into muffin tin. Bake for 20-30 minutes, until golden brown. I've done these in a mini-muffin tin as well... just reduce the baking time to 15 minutes.

The recipe makes 12 large muffins... I usually halve it for us.