1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew meat
2 tbsp. shortening
6 c. hot water
3 pared med. onions
4 carrots
1 green pepper, chopped
1 c. sliced celery
1/2 c. diced onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Stew meat, cut into 1-inch pieces
Potatoes, cut into 1-inch pieces
Carrots, cut into 1-inch pieces
Celery, cut into 1-inch pieces

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.

In covered jar, shake 1 cup cold water and 2-4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute. 6 servings.