In slow cooker combine browned meat and sauted vegetables, bay leaf, Worcestershire sauce, salt, pepper, Kitchen Bouquet, beef bouillon cube and potatoes. Pour water over ingredients. Cover and cook on low for 6 to 8 hours or until meat is tender. When meat is tender, thicken stew gravy by dissolving 1/4 of flour in a small amount of water and pour into the slow cooker. Turn control to high. Cover and cook an additional 15 minutes or until stew gravy has thickened.