Beef Stew

People have been bugging me for this recipe for years. I have never written it down because it is one of those recipes that you just throw everything into the pot. You can add or reduce the amount of veggies and beef to suit your serving needs.
Ingredient List
2 pounds stew meat, cubed beef
1 small can tomato paste
worcestershire sauce
powdered beef bouillion
garlic powder
black pepper
1 large onion, quartered
6 potates, peeled roughly chopped
flour

Place beef in a large pot, cover with water, in the pot I use I usually add about 8-10 cups of cold water. Add beef bouillon, tomato paste, Worcestershire sauce, garlic powder, black pepper, all of the seasonings can be adjusted to your taste, but remember it is better to start out with less at first, it is easier to add more later then remove them. To start I use about 3 packets of beef bouillon, bring to a boil then cover and reduce heat to medium low, simmer for about an hour until the meat is tender, then add veggies, bring to a boil again and reduce again to a simmer, cook about 45 minutes until veggies are tender.To thicken the stew make a slurry of cold water and flour, bring back to a boil and mix into stew, I pour a little bit at a time in so that I can make sure it does not get to thick, once smooth, reduce heat to low and let simmer about 10 minutes, this ensures that there will not be a flour taste. It is important to taste as you go, so that you can adjust the seasonings, I like this to have a strong beef flavor so if needed you can add another packet of beef bouillon, and more of the seasonings. Serve with garlic herb bread.