1/2 cup beef broth
2 potatoes, peeled and cubed
1 large onion, diced
1/2 cup chopped celery
1 cup packed brown sugar
1 cup water
3 clove garlic, finely chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1/8 teaspoon dried basil
Place beef broth, potatoes, onions and celery in a large pot or large saucepan. Bring to a boil over high heat. Cook, stirring occasionally, for 5 to 6 minutes or until potatoes are firm but light in color. Reduce heat to low and add broth, potatoes, onion and celery mixture. Return to a simmer for about 5 minutes or until vegetables are tender.
Whisk together brown sugar, water, garlic, salt, pepper and Worcestershire. Reduce heat to low; lightly brown 1 tablespoon mixture. Cover pot, reduce heat to low, and simmer, stirring occasionally, for 5 to 6 minutes.
Return vegetables to pot and stir in Worcestershire sauce. Reduce heat to low and cook for about 5 minutes or until vegetables are tender.