Herbed Beef Stew - cooking recipe

Ingredients

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1/4 teaspoon pepper
1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 tablespoon canola oil
2 cups water
3 tablespoons tomato paste
2 teaspoons beef bouillon granules
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1 teaspoon garlic powder, divided (I use minced garlic, a teaspoon)
2 bay leaves
3 cups cubed peeled potatoes (I don't peel my potatoes just wash and cut them up)
3 cups quartered peeled small onion (I use only 2 cups of onions simply personal preference)
2 cups sliced carrots
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 cup cold water

Preparation

In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, brown beef in oil over medium heat.
Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
Discard bay leaves.
In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
Add cold water; stir until smooth.
Stir into stew.
Bring to a boil; cook and stir for 2 minutes.