Recipe: C in DC's Beef Stew

Hey, it's January. It's cold. It's good stew weather. Here's a recipe courtesy of C in DC.

• olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound leftover roast beef, diced into small pieces
• 1 (14 ounce) can diced tomatoes, with juice
• 1 rib celery, chopped
• 2 carrots, cubed
• 2 small potatoes, cubed
• large handful of sliced mushrooms
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• 1/8 teaspoon dried marjoram
• 1/8 cup Worcestershire sauce
• beef broth just to cover (save 2 tsp for later) - around 2 cups
• corn starch

In a dutch oven, heat a tbsp of olive oil. Saute onion and garlic until transparent. Add beef cubes to heat through. Add ingredients up to and including the broth. Do not add too much broth; you want it stewy, not soupy. Bring to a boil, then reduce heat and simmer until the potatoes and carrots are tender. Mix 2 tsp of corn starch with reserved 2 tsp of broth until combined. Stir into pot. Cook until sauce thickens. Enjoy!