2 lbs. beef, cut into cubes
2 tbsp. Crisco
1 sm. bay leaf
1 sm. onion, chopped
1/4 tsp. dry thyme
3 c. boiling water
1 c. carrots, diced
4 to 6 sm. potatoes
8 to 10 sm. white onions
2 tsp. salt
1/8 tsp. pepper
5 tbsp. cornstarch
1/3 c. cold water or milk
3 thin slices lemon (optional)

Brown beef slowly on all sides in Crisco. Add onions, cook until golden brown. Add 3 cups water and seasonings. Cover and simmer 1 1/2 to 2 hours. Blend cornstarch and water or milk to make a smooth paste. Put in vegetables. Stir into stew. Cook, stirring constantly until thick. Taste to correct seasonings. 1/2 pound of mushrooms sauteed in butter added the last few minutes of cooking helps dress up stew.