I put so many of my own stamps on the original recipe that it bears little resemblance beyond the addition of paprika... so I am officially declaring this one my own original creation. :o)
4 cups beef or chicken broth
1 onion, chopped
4-6 medium-size russet potatoes, peeled and halved
4-6 carrots, peeled and cut in large pieces (or about 2 cups of baby carrots)
1 medium-size rutabaga, peeled and cut in large pieces
1-2 tbsp cornstarch + 1/2 cup cold water
1 tbsp paprika
salt and black pepper to taste
Place beef and bacon together in a large skillet. Cook until beef is browned nicely but not cooked through. Dump all into a large pot, add broth and chopped onion. (You could drain off the fat but you'll lose flavor by doing so.) Bring to a boil then reduce heat to low and simmer for about one hour.
Add potatoes, carrots and rutabaga. Continue cooking over low heat, stirring occasionally, until vegetables are nearly tender, about 1 to 1-1/2 hours. Optionally you could add frozen peas and/or corn after an hour.
Mix cornstarch into cold water. Add paprika, salt and pepper. Add to stew broth. Stir and continue cooking until thickened slightly.
(Here is where I cheated somewhat... I scooped out all the meat and vegetables into a large bowl, added the cornstarch mixture to the broth in the pot, and brought it to a boil so it would thicken faster. I used a whisk to keep it nice and smooth. When it had the consistency I wanted, I dumped everything back in, gave it a stir, and done!)