1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat, cut into 1-inch pieces
2 tbsp. shortening
6 c. hot water
3 lb. medium potatoes, cut into 1-inch cubes
1 medium 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 medium onion, sliced (about 1 c.)
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf

Mix flour, 1 teaspoon salt and the pepper. Coat meat with the flour mixture. Melt shortening in large skillet. Brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir remaining ingredients into pot. Simmer 30 minutes or until vegetables are tender.

For a thicker stew, cover a small jar. Shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute.