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BEEF STEW, CROCK II

Ingredients
2	pound	beef, chuck or stew meat, cut into 1 inch cubes
1/4	cup	flour
2	teaspoon	salt
2	teaspoon	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	teaspoon	kitchen bouquet, basically salt (optional)

Directions:
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 (200 degrees) for 10 to 12 hours or high (300 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 30 minutes or until potatoes are tender. Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.