2 lbs. beef chuck, cut into 1-inch cubes
2 tbsp. vegetable oil
2 tbsp. beef soup mix
1 tbsp. seasoning salt
1/4 tsp. black pepper
1 bay leaf
2 c. water
4 carrots
4 potatoes
4 stalks celery
4 sm. onions
1/4 c. all-purpose flour
Salt to taste

Brown meat in hot oil. Add beef soup mix, seasonings, and water. Cover and simmer 1 1/2 hours or until meat is almost tender. Peel carrots and cut into 1-inch cubes. Peel and quarter potatoes. Cut celery into 1-inch pieces. Peel onions. Add vegetables to stew and continue cooking 30 minutes or until vegetables are tender. Make a thin, smooth paste by mixing together the flour and an equal amount of water; stir into stew and cook, stirring occasionally until thickened.