Place meat in crockpot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well.
Cover and cook on Low (2 degrees) for 1 to 12 hours or High (3 degrees) for 4 to 6 hours. Stir stew thoroughly before serving.
To cook on the stove: Mix the flour, salt and pepper together. Coat meat with flour mixture. In a large fry pan, wok, or dutch oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, worcestershire, garlic, bay leaf, paprika, carrots, onions and celery. Stir to mix. Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 3 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken
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