What tastes better on a cold winter's night than a thick, hot stew?

1 tsp. Worcestershire sauce
2 bay leaves
1 clove garlic, minced
1/2 tsp. paprika
Dash ground cloves
1/4 tsp. black pepper
2 c. carrots quartered
4 med. potatoes, quartered
3 med. onions, quartered
1 tbsp. cornstarch
8 oz. lean hamburger, browned

1. Combine Worcestershire sauce, bay leaves, garlic, paprika, cloves, 1 1/2 cups water, and black pepper in a soup pot.

2. Add vegetables. Cook, covered for 30-40 minutes.

3. Drain, reserving liquid. Set aside vegetables and remove bay leaves.

4. Add water to reserved liquid to equal 1 1/4 cups. Return to soup pot.

5. Whisk cornstarch into 1/4 cup cool water until smooth, and pour slowly into soup pot. Heat, stirring constantly until thickened.

6. Add meat and vegetables to soup pot. Heat and serve. Serves 8.