4 lb. stew beef
3 tbsp. shortening
1/4 c. water
1 c. catsup
1/2 c. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. chopped onion
1/2 tsp. salt
1/2 tsp. thyme
6-8 wooden skewers

Melt shortening in skillet. Brown cubes of beef, remove from skillet and cool slightly. Thread 3 or 4 pieces of beef on each skewer and arrange in skillet that was used to brown the beef.

Blend all other ingredients and add to meat. Cover the skillet with a tight fitting lid to keep the steam inside, and turn the heat to low. The sauce should simmer only; not boil. Cook for about 1 1/2 hours, check occasionally to be sure the meat does not stick to the bottom of the pan. Serve with boiled rice.