2 1/2 lb. roast beef
1/2 c. & 2 tbsp. Crisco
1 tsp. salt
1 tsp. pepper
1 c. flour

Cut up meat into 1-1 1/2 inch cubes, about 4 cups. Put flour, salt and pepper into a plastic bag. Put meat cubes in bag and shake. Melt Crisco on medium heat in a large skillet. I use an iron skillet. When Crisco is warm, put meat in. Brown all the meat cubes. When meat is browned, take skillet off heat. Take meat out of skillet, leaving the grease. Put meat into a large dark roaster pan 16 1/2 x 12 inches.

Put 2 tablespoons Crisco into skillet. Add 6 tablespoons flour from the plastic bag into the skillet. Put back on medium heat and brown flour until it is dark brown. Pour this hot liquid into the roaster pan with the meat. Add 3 1/2 cups water. Cover with the lid and bake in 350 degree oven for 2 hours. Take out of oven.

Cut up: 3 carrots 5 med. potatoes 1/2 tsp. salt

Put onion, carrots and salt in the roaster pan with meat. Cook in oven 30 minutes. Take out. Add potatoes and put back in oven covered and cook 20 minutes. Make sure during this cooking time that you have enough liquid. Add a little water if needed. When stew is done, there will be thick juice gravy in the meat, carrots and potatoes. Taste to see if it needs any seasoning.