1/4 cup all-purpose flour
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1 teaspoon onion powder
1⁄2 teaspoon garlic powder
1 lb beef stew meat, cut into 1 inch chunks
1 1⁄2 cups potatoes, peeled and diced, cut into 1 inch pieces
3⁄4 cup carrot, diced
1 1⁄2 cups beef broth
1⁄2 teaspoon Worcestershire sauce

1/4 cup all-purpose flour 1 ⁄2 teaspoon kosher salt 1 ⁄2 teaspoon ground black pepper 1 teaspoon onion powder 1 ⁄2 teaspoon garlic powder 1 lb beef stew meat, cut into 1 inch chunks 1 1⁄2 cups potatoes, peeled and diced, cut into 1 inch pieces 3 ⁄4 cup carrot, diced 1 1⁄2 cups beef broth 1 ⁄2 teaspoon Worcestershire sauce

Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
Add beef stew chunks, coating well.
Place coated meat into a 2 quart slow cooker.
Top meat with potatoes and carrots.
Mix together beef broth and worcestershire sauce, and pour over potatoes.
Top with bay leaf, and cover.
Cook on low for 6 hours.
After cooking remove bay leaf and stir so meat and veggies are combined.
Serve with your favorite crusty bread.