1 lb. boneless beef, cut into 1-inch cubes
1 tbsp. shortening
3 c. hot water
1/2 tsp. salt
1/8 tsp. pepper
1 large potato, cut into pieces
1 medium turnip, cut into pieces
2 medium carrots, cut into pieces
1 medium green pepper, cut into pieces
1 medium stalk celery, cut into pieces
1/2 tsp. bottled brown bouquet sauce
1 1/2 tsp. salt
1 beef bouillon cube
1 bay leaf
1/2 c. cold water
2 tbsp. flour

Cook and stir beef in shortening until beef is brown, about 15 minutes. In slow cooker, add beef, 3 cups water, 1/2 teaspoon salt and pepper. Cook for 3 hours, then add vegetables, bouquet sauce, 1 1/2 teaspoons salt, bouillon cube and bay leaf. Continue to cook until vegetables are tender, about 2 hours. When vegetables are done, shake flour and cold water in container. Stir gradually into stew.