1/2 c. flour
2 lbs. stew meat
2 tbsp. shortening
6 c. water
4 potatoes, cubed
4 carrots, cut in slices
1 c. celery, sliced
1 onion, chopped
2 bouillon cubes
2 cans golden mushroom soup
1 tsp. salt
1 tsp. pepper

Coat meat with flour. Melt shortening in Dutch oven. Brown meat thoroughly. Add water. Heat to boiling. Cover and simmer 2 hours. Stir in remaining ingredients until vegetables are tender. Last 15 minutes add mushroom soup.