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 potatoes, cut into cubes
4 carrots, cut into cubes
1 c. sliced celery
2 beef bouillon cubes
1 med. onion, chopped
1 tbsp. salt

Mix flour and 1 teaspoon salt and pepper. Coat meat with flour mixture. Melt shortening in large skillet and brown meat. Add water and heat to boil. Reduce heat, cover and simmer for 2 hours. Stir in remaining ingredients, simmer 30 minutes or until vegetables are tender.

To thicken stew, in covered small jar shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew, heat to boiling, stirring constantly. Boil and stir 1 minute.