2 lb. chuck or bottom round cut in 2 inch pieces
1 tbsp. fat
1 qt. hot water
2 c. diced potatoes
1 c. diced turnips
1 c. diced carrots
1/2 c. diced parsnips
1 c. diced celery or 1 celery root, diced
1 green pepper, diced
1/2 c. diced onion
1 tbsp. salt
2 beef bouillon cubes

SEASONED FLOUR:

1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
May add 1/2 tsp. paprika

Roll meat in seasoned flour. Brown thoroughly in hot fat. Cover with the hot water, simmer 2 hours adding water if necessary. Add remaining ingredients. Cook until vegetables are tender, abut 30 minutes. If desired thicken liquid for gravy. 8 servings.