How to make it

  • In a dutch oven or big enough pan combine stew, 1 1/2 cups water, salt, worcestershire sauce, paprika, pepper and bay leaf.Cover and cook over low heat, until thawed, about 2 minutes.Bring to a boil and add carrots and potatoes, cover and simmer till vegetables are tender, about 35 minutes.Remove the bay leaf.Push meat and vegetables to a side of the pan.Blend in 1/2 cup water with the flour.Stir slowly into the hot liquid.Cook and stir until thickened and bubbly.

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