Step 1

Season meat with salt and pepper.

Step 2

In a large Dutch oven, heat vegetable oil over medium heat. Add meat and brown on all sides.

Step 3

Add boiling water, Worchestershire sauce, garlic, onions, bay leaves and salt and pepper to taste.

Step 4

Reduce heat to low. Cover and simmer for 1 1/2 hours, checking and stirring occasionally to prevent sticking and to make sure the liquid hasn't completely evaporated.

Step 5

Add carrots, celery and potatoes. Cover and simmer for 30 minutes, or until vegetables are tender.

Step 6

Remove 1/2 cup of broth from pan and mix in 1/4 cup flour. Stir until smooth.

Step 7

Move meat and vegetables to one side of the pan. Add flour and broth mixture to the other side, stirring to make gravy. Cook for five minutes until thickened. You may add additional water or beef broth if you prefer a thinner gravy.

Step 8

Remove bay leaves and serve.