Heat 1 tbsp oil in large kettle. Saute chopped onion and garlic until soft; remove and reserve. Heat 2 tbsp oil in kettle; brown meat well on all sides. Add onion mixture, beef broth, 2 c. Water, bay leaf, salt, pepper and Worcestershire sauce. Bring to boiling; lower heat and simmer 1 1/2 hours or until meat is almost tender. Add carrots, onions, and celery; simmer 30-35 minutes longer or until vegetables and meat are tender. Remove bay leaf. Thicken broth with 1 tbsp flour mixed to a smooth paste with 1/4 c. Water. Serves 6-8.