1/2 c. Gold Medal flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat cut into 1" pieces
2 tbsp. shortening
6 c. hot water
3 pared med. potatoes in 1" cubes
4 carrots, cut into 1" slices
About 1/2 c. diced onion
1 green pepper cut into strips
1 c. sliced celery cut into 1" pieces
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf

Mix first 3 ingredients, coat meat and brown thoroughly in melted shortening in large skillet. Add water; heat to boiling. Reduce heat, cover and simmer for 2 hours. Stir in remaining ingredients; simmer 30 minutes or until vegetables are tender. If desired thicken stew. In covered jar shake 1 cup cold water and 2 to 4 tablespoons of flour until blended; stir into stew and heat to boiling, stirring constantly. Boil and stir for 1 minute. Makes 6 servings. If using self-rising flour decrease salt to 1/2 tsp.