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1. In a large bowl, mix corn meal, 2 tablespoons flour, corn starch and one teaspoon of Lawry's. Coat meat in flour mixture.
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2. In a deep pot (or in a skillet, if it's easier for you), heat oil over medium high heat. Add meat in small batches, browning on all sides.
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3. After all meat has been browned, add it all back to the pot with garlic and cover meat with chicken broth.
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4. Mix in onion, tomato sauce, bay leaf and all remaining seasonings, including the remaining 2 teaspoons Lawry's.
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5. Reduce heat to low and simmer for one hour, stirring intermittently, and tasting to make sure it's seasoned to your liking.
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6. After an hour, stir in vegetables and continue cooking on low for another hour, or until potatoes and carrots are tender. Remove the bay leaf.
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Note: If desired, to thicken sauce, make a roux (I like for mine to coat the spoon, rather than just run off of it):
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1. Melt 2 tablespoons of butter in a small pan over medium-low heat.
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2. When it's bubbling, sprinkle in the remaining 2 tablespoons of all purpose flour. Stir with a spatula until slightly brown. Don't stop stirring or it will burn!
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2. Stir mixture into stew (you may want to put in only 1/2 at first) and turn heat up to medium for five minutes before turning the heat completely off.
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Enjoy!
