6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1/4 teaspoon pepper
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 tablespoons tomato paste
2 cups of water
2 teaspoons beef bouillon granules
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1 teaspoon garlic powder, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups quartered peeled small onions
2 cups sliced carrots
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 cup cold water
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. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon 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 the 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 or until thickened.