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Adapted from "Taste of Home"
In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp and tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from the pan. Stir in Worcestershire sauce, bay leaf, seasonings, salt and pepper. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer until meat is tender 1 1/2 - 2 hours.
Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes.
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