Beef Stew

1- 4lbs boneless beef cut into 1" cubes
1 tsp paprika
2 1/2 tsp seasoned salt
1 tsp pepper
1 1/2 tsp garlic powder
1/2 c. flour
oil to fry meat in

2- 3 large onions chopped
2 1/2 c. celery

3- 28 oz can tomatoes whole or diced
1 tbsp beef bullion
5 c. beef stock (3 cans)
1 tbsp worshishire sauce
1 tbsp dried parsley
5 bay leafs
1 tsp rosemary

4-water
2 1/2 c. carrots sliced
3 lbs potatoes, cubed

In a bag combine #1 ingredients (except beef) In a pot w/lid heat oil. Dredge beef in the ingredients that are in the bag and fry a handful at a time. Remove pieces as they are done. Reduce heat to medium and add #2 ingredients and cover w/lid. Cook 5 minutes and stir. Add #3 ingredients plus 1 quart of water and bring to boil. Once boiling reduce to a simmer, cover and cook 1 1/2 hrs, stir occasionally. While cooking, mix 1/2 c. flour with 1c. cold water and add to pot after the 1 1/2 hrs is up. Stir well and add #4 ingredients and extra water if needed. Cook 30 minutes or until veggies are tender. Remove bay leaves.