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2 lb Beef chuck or stew meat, cut in 1" cubes
1/4 c Flour
1 1/2 ts Salt
1/2 ts Pepper
1 1/2 c Beef broth
1 ts Worcestershire sauce
1 Clove garlic, minced
1 Bay leaf
1 ts Paprika
4 Carrots, sliced
3 Potatoes, diced
2 Onions, chopped
1 Stalk celery, sliced
2 ts Kitchen Bouquet (optional)
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 30 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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