2 lbs. beef chuck or shank, cut in 1-inch cubes
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
3 tbsp. shortening
3 c. hot water
Pinch of thyme or tarragon
6 sm. onions
6 sm. carrots
6 med. potatoes, cut in quarters

Roll cubed meat in seasoned flour. Melt shortening in large covered skillet or kettle and brown meat in hot shortening. When meat is brown on all sides; add water and herbs. Cover; reach steaming point. Turn heat to simmer and cook until meat is tender about 1 hour.

Add vegetables; turn heat to high until steaming, then reduce heat to lower setting. Cook until vegetables are tender, about 30 minutes. Serve at once. Serves 6.