Old Fashioned Beef Stew
- 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
cup sliced celery (1-inch size)
- 1 medium onion, diced
- 1 tablespoon salt
- 2 beef bouillon cubes
- 1 bay leaf (optional)
- Mix flour, salt and pepper. Coat meat with flour mixture.
- Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly.
Add water; heat to boiling. Reduce heat; cover and simmer 2 hours.
- Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.
- 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.
Makes 6 servings.
To serve more people, just add more vegetables to the stew.