2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
2 1/2 cups beef broth (divided)
3-4 potatoes, diced
4 lg carrots, sliced
3-4 stalk celery, chopped
1.Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, 1 1/2 cup beef broth, potatoes, carrots, and celery.
2.Cover, and cook on Low setting for 6-8 hours, at the last half hour warm up the last cup of broth and stir in 2T cornstarch until mixed well. Add to the stew and vent the lid. This will thicken up the sauce into gravy.