First up, gather all of your ingredients!
In a large pot add the canola oil and brown the meat for about 3-4 minutes per side. Keep it moving every so often to get colour on all sides.
While the meat is cooking, mince the garlic and chop the celery and carrots into small rounds.
Once the meat is well browned, add in the following: water, soy sauce, hot sauce, garlic, bay leaves, onion, salt, sugar and the paprika. Simmer for 35-40 minutes until the onions are super soft.
Then, add in the carrots and celery. Cook for another 40 minutes.
Take out the bay leaves and you're just about done.
If your stew is a bit runny, you can add in a tad of corn starch to thicken it up. Don't toss the corn starch in on it's own. Mix it first with a bit of water and then add the liquid to the stew. Mine was great and didn't need any at all.
Serve this beef stew over my <a href="https://3ten.ca/recipe-sour-cream -mashed-potatoes/" target="_blank">sour cream mashed potatoes</a> and you'll be golden.
Looks good, eh? Once it's dished out you can either eat it or pack away in freezer containers for another time. Eat up and enjoy.