Beef Stew IV

Ingredients

• 1  bay leaf 
• 1 pound beef stew meat cubed
• 3  carrots quartered
• 0.5 cup corn kernels frozen
• 0.3 cup flour all-purpose
• 1 clove garlic minced
• 0.1 teaspoon ground pepper black
• 1  onion diced finely
• 0.3 teaspoon paprika 
• 3  potatoes peeled quartered
• 1 teaspoon salt 
• 3 tablespoons shortening 
• 4 cups water 
• 1 teaspoon worcestershire sauce 

Equipment

• pot

Directions

1. Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening.
2. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
3. Add carrots and potatoes and simmer for 45 minutes or until tender.
4. Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
5. Once thickened return meat and add corn to stew, heat through and serve.