Instructions: In nonstick Dutch oven over medium-high heat, cook beef until browned, stirring often. Pour off fat. (If you do not have a nonstick Dutch oven, spray Dutch oven with vegetable cooking spray.)

Add broth, bay leaf, thyme and pepper. Heat to a boil. Reduce heat to low. Cover and cook 1 1/2 hours.

Add carrots and potatoes. Cover and cook 30 minutes more or until beef is fork-tender, stirring occasionally.

In cup mix flour and water until smooth. Gradually add to broth mixture. Over medium heat, cook until mixture boils and thickens, stirring constantly. Discard bay leaf.

This recipe yields 4 servings.

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