2 lbs. chuck or round
3 tbsp. flour
3 tbsp. shortening
3 c. water
2/3 c. tomato juice
1/2 tsp. Worcestershire sauce
Spice bag (2 tsp. salt, 1 bay leaf 2 cloves, 2 pepper corns)
4 med. carrots, sliced
8 sm. white onions
3 med. potatoes, cubed
1 stalk celery
2/3 c. peas
7 tbsp. flour
3 tbsp. water

Coat meat (1 inch cubes) in flour and brown in shortening. Add tomato juice, Worcestershire sauce and spice bag to meat; simmer 1 1/2 hours. Add vegetables to meat, cook 30 minutes until tender. Remove vegetables and set aside. Thicken gravy with flour and water and stir until boiling. Put meat, gravy, vegetables in 2 1/2 quart casserole. Add topping. Bake 30 minutes at 425 degrees.