2 lbs. boneless beef stew meat
1/2 c. flour
3 tsp. salt
4 tbsp. shortening
2 1/2 c. water
1 bay leaf
12 small white onions
12 small potatoes
4 med. carrots
1 green pepper
1/2 tsp. pepper

Trim excess fat from meat and discard it. Combine flour and salt in paper bag; add meat and shake to coat well with flour. Brown in shortening in a Dutch oven or 3 quart saucepan. Add water, bay leaf. Cover and cook over moderate heat 1 1/2 hours or until meat is almost tender. Add vegetables, cut into pieces. Cover and cook 30 minutes or until vegetables are tender. Add pepper last.