Classic Beef Stew

1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes

3 cups water

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium carrots, cut into 1-inch pieces

1 large unpeeled potato, cut into 1 1/2-inch pieces

1 medium green bell pepper, cut into 1-inch pieces

1 medium stalk celery, cut into 1-inch pieces

1 small onion, chopped (1/4 cup)

1 teaspoon salt

1 dried bay leaf

1/2 cup cold water

2 tablespoons Gold Medal® all-purpose flour