1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat
2 tbsp. shortening
6 c. hot water
3 pared med. potatoes, cut into 1 inch cubes
1 med. turnip, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 green pepper, cut into strips
1 c. sliced celery
1 med. onion, diced (about 1/2 c.)
1 tbsp. salt
1 beef bouillon cubes
1 bay leaf

Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture. melt shortening in large skillet, brown meat thoroughly.

Put water and meat in large kettle, heat to boiling. Reduce heat, cover and simmer 2 hours.

Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired, thicken stew. In covered small jar, shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly for 1 minute.