2 lb. beef stew meat
1 1/2 tsp. salt
1/4 tsp. pepper
2 med. onions
1 sm. bay leaf
4 stalks celery
1/4 tsp. thyme or marjoram
1 garlic clove
6 med. carrots
1 recipe corn bread

Roll meat cubes in flour. Brown in a little hot lard or other fat. Sprinkle well with salt and pepper. Add chopped onions, bay leaf, sliced celery, herbs and minced garlic. Add enough water to barely cover meat. Cover and cook over low heat for two hours or until meat is somewhat tender. Add more water as necessary. Add carrots cut into fairly thick slices and cook for another half hour to an hour, or until meat and carrots are tender. Season to suit taste. Bake corn bread in an oblong pan and cut into squares. Split and serve topped with hot stew.