Hearty Beef Stew

Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.
Add the water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, and sugar. If using the rosemary and thyme, wrap in a bundle using cheesecloth and add. Cover and simmer for 90 minutes.
Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.
Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.