1 1/2 - 2 lbs. stew meat
1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. oil
1 stalk celery, cut into pieces
2 onions, quartered
1 bay leaf
4 c. water
4 potatoes, peeled & quartered
6 carrots
2 tbsp. flour
1/4 c. water

Coat meat with mixture of 1/4 cup flour, salt and pepper. Brown in hot oil; add celery, onions, bay leaf and water. Cover; simmer 1 1/2 hours or until tender. Remove bay leaf. Add potatoes and carrots. Cover; continue cooking until vegetables are tender, 30 to 45 minutes. To thicken liquid, combine 2 tablespoons flour with 1/4 cup water. Add to stew until boils and thickens.