Lazy Beef Stew

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LAZY BEEF STEW
About 2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
Good pinch of salt
Black pepper to taste
1 carton beef broth (32 ounces)
Water to cover meat and vegetable
Beef bouillon (opt)
1 package McCormick Beef Stew Seasoning (opt)
4 medium carrots, sliced
3 medium potatoes, cubed
1 medium onion, chopped
2 stalks of celery, chopped
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 cloves garlic, roughly minced
1 large bay leaf
Prep all ingredients.
Add beef to the Dutch oven. Sprinkle with flour, salt and pepper. Stir to coat. Add the vegetables and remaining ingredients except bullion. Stir to combine.
Add beef broth and stir again. Add water, if necessary, to cover the meat and vegetable. The liquid should cover the meat and vegetable by about an inch. If you added water, add a sprinkle of beef bouillon at this point. Stir to combine well.
Bring to a boil. Cover and simmer until meat is tender and vegetable are soft.
If you think the broth is to thin, thicken with a little cornstarch mixed with cold water.
Serve hot with crusty bread. Enjoy!