2 lb. boneless beef, cut into 2-inch cubes
1/3 c. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
3 to 4 tbsp. shortening
6 to 8 small carrots, cut up
4 to 5 medium potatoes, cut up
1 small can whole kernel corn
1 c. diced celery
1/2 c. chopped onion
2 cloves garlic, minced
1 tsp. seasoned salt
1/2 tsp. basil
1 bay leaf
1/8 tsp. thyme
1/8 tsp. marjoram

Preheat electric skillet to 300°F. Combine flour, salt and pepper in a small bowl. Dredge meat in flour mixture. Add fat to skillet. Melt. Brown meat (1 pound at a time). When all meat is browned, add enough water to barely cover meat (2 to 2 1/2 cups). Bring to a boil at 300°F; turn temperature down to medium and simmer. Cover; close vent. Cook 45 to 55 minutes, until meat is almost tender. Check water level periodically; if low, add a little water. Stir occasionally. Add vegetables and seasonings. Turn temperature to 300°F until boiling, then reduce to medium. Simmer and cook until vegetables are tender (30 minutes). Add water if needed to barely cover vegetables. Thicken liquid with flour and water, stirring to form a smooth paste. Season to taste.