2 tbsp. shortening
1 1/2 lb. beef, cut in cubes
3 c. hot water
1/2 tsp. salt
4 medium onions, sliced
4 medium carrots, halved
4 medium potatoes, quartered
1 small can peas
salt and pepper
2 tbsp. flour
1/2 c. water

Melt shortening in large saucepan. Add meat; brown both sides. Add hot water and salt. Bring to a quick boil. Cover and simmer for 2 hours or until meat is very tender. Add vegetables 30 minutes before meat is done; cook until tender, but not until it falls apart. Season to taste. Pour off liquid; measure and add hot water if necessary to make 2 cups liquid. Mix flour and 1/2 cup water by shaking in a small covered jar and add to liquid. Return liquid to stew and stir until it has boiled for 1 minute and is thickened. Serve on hot platter or vegetable dish.