1 lb. beef or veal shoulder (boneless) or 1 lb. stew meat
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 c. flour
2 tbsp. fat
1 c. water
1 tbsp. Worcestershire sauce
1 tsp. Kitchen Bouquet
1 tbsp. catsup
4 med. pared & cut up potatoes
4 med. pared & cut up carrots
4 med. onions, chopped

Cut meat into 4-6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Then brown the meat in the fat in a heavy kettle. The browning gives rich, brown gravy and extra flavor to the meat, so it pays to take them. Put lid on and simmer about 2 hours. Do not boil.

"Let the water smile, but never laugh." Add the prepared vegetables uniform in size so will be done at the same time. Cover and cook another 30 minutes or until tender done. Serve piping hot with the pieces of meat in the center of the platter and the veggies around the meat and the broth served as gravy. If the broth is too thin, thicken with a tablespoon of flour mixed with 1/4 cup water.