2 tbsp. shortening
1 lb. beef stew meat, cut into 1 inch pieces
4 1/2 c. water
5 beef bouillon cubes (add to taste)
1/2 clove garlic, finely chopped
1/2 bay leaf, crumbled
1 tsp. salt
1/8 tsp. allspice
1/4 tsp. lemon juice
2 sm. onions, cut into quarters
4 stems celery, sliced
2 med. potatoes, 1 inch cubes
2 med. carrots, sliced in 1 inch pieces
1/2 pkg. frozen peas
2 tbsp. flour

Melt shortening in 2 quart saucepan. Brown meat. Add water, bouillon, spices, and lemon juice. Heat to boiling; stir occasionally. Reduce heat; cover and simmer 1 hour. Add onions, potatoes, and carrots; heat to boil. Reduce heat, cover, and simmer 20 minutes. Add peas. Shake together 1/2 cup water and flour. Stir into stew heat to boil. Stir constantly. Boil and stir 1 minute. Serves 6 to 8.