1 tsp. salt, divided
2 tsp. Accent
1/8 tsp. pepper
1/4 c. flour
2 lbs. boneless stew meat, cut into 1 1/2 inch cubes
1/4 c. butter
2 celery stalks, chopped up fine
1 bay leaf
12 sm. whole onions, peeled
6 med. carrots, sliced
3 med. potatoes, peeled & halved

Blend together: 1/2 teaspoon salt, Accent, pepper and flour. Toss pieces of meat in flour mixture. Reserve leftover flour. Melt butter in Dutch oven, over medium heat. Add meat and brown well. Add water, 1/2 teaspoon salt, celery and bay leaf over low heat simmer, covered, for 2 hours, or until meat is tender. Add onions, carrots and potatoes. Cover and simmer until vegetables are tender. Measure reserved flour if necessary add more flour to make 2 tablespoons, combined this with 3 tablespoons water and stir to make a smooth paste. Gradually add to stew and cook. Stirring until gravy is smooth and thickens. Serves 6 people.

Optional: Instead of cooking stew on top of stove, you can bake stew in oven.