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1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 1/2 lbs. stew beef in 3/4 inch pieces
2 tbsp. shortening
6 c. water
3 med. potatoes in 3/4 inch cubes
4 carrots, 1 inch pieces
1 c. diced celery
1 lg. onion, diced
2 beef bouillon cubes
1 tbsp. salt
1 bay leaf

Combine beef, flour, 1 teaspoon salt and pepper. Coat good. Melt shortening in large skillet and brown beef. Add water and bring to boil. Reduce heat. Cover and simmer 2 hours. Stir in other ingredients. Simmer until vegetables are tender.

If desired mix 1 cup water with 3 tablespoons flour. Add to stew. Heat to boiling. Stir constantly for 1 minute.

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