Ingredients

• 1 pound cubed beef stew meat
• 3 tablespoons all-purpose flour
• 3 tablespoons shortening
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 cups water
• 1 onion, finely diced
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 3 carrots, quartered
• 3 potatoes, peeled and quartered
• 1/4 cup all-purpose flour
• 1/2 cup frozen corn kernels

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Instructions

1. Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. 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.
2. Add carrots and potatoes and simmer for 45 minutes or until tender.
3. 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.
4. Once thickened return meat and add corn to stew, heat through and serve.