2 lbs. beef, cut into 1 1/2 to inch cubes
Flour
2 tbsp. fat
2 c. water
1 bay leaf
2 whole cloves
2 tsp. salt
1 lg. onion, sliced
6 carrots, sliced
1 c. sliced celery
4 med. potatoes, quartered

Dredge meat in 1/3 cup flour; brown meat in fat in 10-inch skillet. Add water, bay leaf, cloves and salt. Cover and simmer for 1 hour and 30 minutes. Remove cloves and bay leaf. Add onion, carrots, celery and potatoes. Cook for 30 minutes or until tender. Mix 3 tablespoons flour with 1/2 cup cold water; add to stew. Simmer until thickened. Yield: 6 servings.