2 lb. chuck or bottom round (cut in 2 inch pieces)
1 tbsp. fat
1 qt. hot water
2 c. diced potatoes (3 medium)
1 c. diced carrots
1/2 c. diced parsnips
1 c. diced celery
1 green pepper, diced
1/2 c. diced onion (small), if desired
1 tbsp. salt
2 beef bouillon cubes

Roll meat in Seasoned flour. Brown thoroughly in hot fat. Cover with the hot water. Simmer 2 hours, adding water if necessary. Add remaining ingredients. Cook until vegetables are tender, about 30 minutes. If desired, thicken liquid for gravy. The flavor of this stew gets better each time it is reheated, and optional, 1 cup diced turnips.