Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds beef stew meat (1-inch pieces)
• 2 tablespoons shortening
• 2 quarts hot water
• 3 pared medium potatoes (1-inch cubes)
• 4 carrots, cut into 1-inch pieces
• 1 cup sliced celery (1-inch size)
• 1 medium onion, diced
• 1 tablespoon salt
• 2 beef bouillon cubes
• 1 bay leaf (optional)

Instructions

1. Mix flour, salt and pepper. Coat meat with flour mixture.
2. Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours.
3. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.
4. If desired, thicken stew. In covered small jar, shake 1 cup cold water and 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.