Peek into simmering stew kettles in every section of the United States, and each will be just a little different. This is a favorite dish in the Great Plains area.

1/2 c. Gold Medal flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat, cut into 1 inch pieces
2 tbsp. shortening
6 c. hot water
3 pared med. potatoes, cut into 1 inch cubes
1 med. turnip, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 green pepper, cut into strips
1 c. sliced celery, 1 inch pieces
About 1/2 c. diced onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf

Mix flour, 1 teaspoon salt and the 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 remaining ingredients. Simmer 30 minutes or until vegetables are tender.

If desired, thicken stew. In covered 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. 6 servings.

If using self-rising flour, decrease 1 teaspoon salt to 1/2 teaspoon.