1 1/2-2 lb. fairly lean beef
2 tbsp. vinegar
5 carrots
2 sticks celery
2 med. onions
1 bay leaf
5-6 med. potatoes
2 tbsp. tomato paste
2 tbsp. bacon drippings
2 tbsp. flour

Cut beef into cubes. Cook beef in a skillet until brown. Cut carrots and celery into chunks, chop up the onions. Salt and pepper to taste. Put vegetables into saucepan with browned beef. Add water to cover. When partly cooked, add potatoes (cut into chunks). Boil until meat and potatoes are fully cooked, then add tomato paste. Stir in and let cook for about 5 minutes.

In skillet put bacon drippings and flour. Stir until flour is browned. Add to stew to thicken.