Amount
Ingredient
Preparation



2
pounds
beef

chuck or stew meat, cut into 1 inch cubes



1/4
cup
flour





2
teaspoons
salt





2
teaspoons
pepper





1/2
cup
beef broth





1
teaspoon
worcestershire sauce





1
each
garlic

clove, minced



1
each
bay leaf





1
teaspoon
paprika





4
each
carrots

sliced



3
each
potatoes

diced



2
each
onions

chopped



1
each
celery

stalk, sliced



2
teaspoons
kitchen bouquet

basically salt (optional)

 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