1 lb. cubed beef or leftover roast
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. shortening
1 med. onion
2 c. hot water
2 med. potatoes
2 med. carrots
1 beef bouillon cube
1 bay leaf
1 tbsp. Worcestershire sauce
1 tbsp. catsup
1 tbsp. flour

Mix flour, salt and pepper and roll meat in it. Melt shortening in heavy skillet, brown meat turning on all sides. Chop onion and add. Cook until transparent. Add hot water and simmer beef cubes 2 hours (if using already cooked meat, 1/2 hour). Add potatoes, quartered; carrots, cut in chunks; bouillon cube; bay leaf; Worcestershire sauce; and catsup. Cook about 3/4 to 1 hour. Remove bay leaf. If gravy is available, add, otherwise mix 1 tablespoon flour with a little water and stir into stew.