| | Directions | | Wash stewing beef and blot dry with a paper towel; brown in a large dutch oven with vegetable oil. When brown, add water and 2 bay leaves. Cover and simmer for 1-1/2 hours. With meat almost done, remove bay leaves and add potatoes, onion, carrots and celery. Add paprika, salt and pepper and Worcestershire sauce. Cover and cook for 30 to 40 minutes longer.(or until veggies are done) Combine flour and 1/4 C. water; stir until smooth. Mix with a little hot liquid from pot and return to the pot. Stir and cook again until Thickened and bubbly. |
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| Ingredients | | - |  | 2 pounds stewing beef |
| - | | 2 tablespoons vegetable oil |
| - | | 2 cups water |
| - | | 1 or 2 bay leaves |
| - | | 4 potatoes, peeled and cubed |
| - | | 1 onion, chopped (large) |
| - | | 3 stalks celery, chopped |
| - | | 3 carrots, sliced (large) |
| - | | 1/2 teaspoon paprika |
| - | | 1 tablespoon Worcestershire sauce |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons flour |
| - | | 1/4 cup water |
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