Easy Peasy Beef Stew

• 2 lbs stewing beef (chopped into 2 inch cubes)
• 2 Tbsp olive oil
• 2 cups beef stock
• 2 Tbsp Worcestershire sauce
• 2 cloves garlic, peeled and crushed
• 2 bay leaves
• 1/2 tsp English mustard powder
• 1 large onion, sliced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• I cup baby carrots
• 3 stalks celery, chopped into 1/2 inch diagonal strips
• 2 Tbsp flour
• Brown beef cubes in a large Dutch oven, remembering Julia's famous advice about not overcrowding the pot! Add the beef stock, Worcestershire sauce, garlic, bay leaves, mustard powder, onion, salt, pepper and paprika. 
• Stir, cover and simmer gently for about 1 1/2 hours, then add the baby carrots and chopped celery. Cover and cook for about another half an hour. 
• About ten minutes before serving, gently shake the flour in a sieve over the the pot of stew, stirring to blend it into the gravy. This will help to thicken up the stew without making the gravy lumpy. 
• This stew is very easy to make and is delicious served with homestyle mashed potatoes and steamed green beans.