Instructions: Combine salt, pepper, paprika and flour in a bag. Add cut up stew meat and shake well to coat. Heat large heavy pot. Add bacon drippings, olive oil or butter OR a combination. When the oil is hot, add minced garlic and dredged stew meat and cook on medium high until the meat is well browned all over. If there isnt room for all the meat to brown at one time, do it in shifts. When the meat is well browned, remove it from the pot. Add the remaining seasoned flour to the pot and additional oil (if needed) to form a nice paste. Whisk well loosening any browned leavings. Add VERY cold stock and whisk until it is hot, bubbly and thickened. Return the meat to the pot and add the veggies, bay leaf, Worcestershire sauce and catsup. Mix well and bring to a simmer. Simmer partially covered for at least two hours. Add additional stock, if necessary, and stir occasionally. You might also like to add an additional clove of minced garlic and/or 1/2 cup of red wine. Serve with lots of hot cooked rice.

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