1/2 c. Gold Medal flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat, cut into 1 inch pieces
2 tsp. shortening
6 c. hot water
4 carrots, sliced
1 green pepper, cut in strips
3 pared med. potatoes, cut into 1 inch cubes
1 c. celery, sliced in 1 inch pieces
1/2 c. onion, diced
1 tsp. 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 ingredients; simmer 30 minutes until vegetables are tender.