Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef stew meat -- cut in 1 1/2" cubes
     1/2  cup           all-purpose flour
   2      tablespoons   vegetable oil
   1                    bay leaf
   1      tablespoon    Worcestershire sauce
   2      teaspoons     Kitchen Bouquet
   2      large         onions, peeled and -- chunked
   6      medium        carrots, -- chunked
   4      medium        potatoes, peeled and -- chunked
   2      stalks        celery, -- cut in 2" slices
   1      16 oz can     tomato wedges, -- optional
   1      cup           frozen peas* -- optional
   1      cup           frozen green beans* -- optional
   1      cup           frozen whole kernel corn* -- optional
   1      clove         garlic, -- minced
   2                    beef bouillon cubes
     1/4  teaspoon      coarsely ground pepper
   1      teaspoon      salt
   1      teaspoon      paprika -- optional
   1      teaspoon      brown sugar
   2      cups          water

Preparation:

*Add frozen vegetables 1 hour before serving. Optional: substitute 12 small pearl onions for the onions in the recipe; substitute 1 cup dry red wine and 1 cup water for the water alone in the recipe; substitute 2 cups cooked small pasta for the potatoes. Combine flour with salt and pepper; toss to coat beef cubes. Set excess flour aside. Brown meat on all sides with oil in a skillet. Put meat in a crockpot. Add bay leaf and vegetables. Combine bouillon cubes, Kitchen Bouquet, Worcestershire sauce, brown sugar, paprika (if used) and water; mix well. Pour over vegetables. Cook on low for 12 to 14 hours; or on high for 6 to 8 hours. One hour before serving, find and remove bay leaf; make a paste of the flour and water. Add to mixture and stir gently until thickened.