1/2 c. Gold Medal flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat, cut into 1 inch pieces
2 tbsp. shortening
6 c. hot water
3 paired med. potatoes, cut into 1 inch cubes
1 med. turnip, cut into 1 inch cubes
4 carrots, cut into 1 inch slices
1 green pepper, cut into strips
1 c. sliced celery, 1 inch pieces
1/2 c. diced onions
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf

Mix flour, salt and pepper. Coat meat with flour mixture. Melt shortening in large skillet, brown meat thoroughly. Add water, heat to boiling. Reduce heat, cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired, thicken stew: 1 cup cold water and 2 to 4 tablespoons flour. Boil and stir 1 minute. 6 servings.