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1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat, cut into 1-inch
pieces
2 tbsp. shortening
6 c. hot water
3 pared med. potatoes, cut into
1-inch cubes
1 med. turnip, cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 green pepper, cut into strips
1 c. sliced celery
About 1/2 c. diced onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Mix flour, 1 teaspoon salt and pepper. Coat meat
with flour mixture. Melt shortening in large
skillet; 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 jar, shake 1 cup cold water and 2-4
tablespoons flour until blended. Stir into stew;
heat to boiling, stirring constantly. Boil and stir
1 minute. 6 servings.
