2 lbs. beef chuck, cubed
1/4 c. flour
1/4 c. Crisco
4 c. water
1 (8 oz.) can tomato sauce
1/4 c. chopped onion
1/2 tsp. garlic salt
1 bay leaf
2 tsp. salt
1/4 tsp. pepper
6 med. potatoes, pared and quartered
6 med. carrots, pared and cut in 1 inch pieces
3 med. onions, quartered
1/4 c. cold water
1/4 c. cornstarch

Coat beef cubes with flour. In Dutch oven, brown meat in hot Crisco. Add the 4 cups water, the tomato sauce, the chopped onion, garlic salt, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 1/2 to 2 hours or until meat is tender. Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender. Combine cold water and cornstarch; stir into meat mixture. Cook and stir until mixture thickens, about 5 minutes. Remove bay leaf. Makes 8 to 10 servings.