Ross' Beef Stew

1-5 pounds lean beef roast
3/4 cup flour
1 Tablespoons salt
Paprika
1 Tablespoons Worcestershire sauce
1 Tablespoons beef bouillon granules
2 teaspoons Kitchen Bouquet
1/4 cup catsup
1 bay leaf
dried parsley flakes
2 ripe tomatoes, chopped
6 stalks celery, thickly sliced
6 carrots, thickly sliced
4 potatoes, cubed
12 pearl onions

Trim off all fat and cube beef. In a deep dish, mix flour, salt and a generous sprinkle of paprika. Dredge beef cubes on all sides in flour mixture. Reserve remaining flour. Brown beef in a large Dutch oven in about two Tablespoons shortening. Remove and drain on paper towels. Return to Dutch oven. Add enough water to cover and bring to a boil. Stir to remove all brown bits from the bottom of the pan. Add the chopped tomato, Worcestershire sauce, Kitchen Bouquet, bouillon and bay leaf and stir until blended. Mix remaining flour with a little water and stir into pot. Cover and simmer until meat is tender. Add all vegetables and a sprinkling of dry parsley and cook uncovered until tender.