Meat Stew

• 2 lb. lean stew meat
• 1/4 c. flour
• 1 1/2 tsp. salt
• basil
• parsley flakes
• 2 c. potatoes, peeled and diced
• 1 c. sliced carrots
• 1/2 tsp. marjoram
• 1/4 c. butter
• dash of pepper
• garlic salt
• 2 c. boiling water
• 1/2 c. sliced onion
• 2 bay leaves

1. Cut meat into 1 1/2-inch cubes and roll in flour.
2. Put shortening in fryer cooker.
3. Set thermostat at 350u0b0.
4. When sizzling hot, add meat in several portions.
5. Brown on all sides. Add salt, pepper, bay leaves and water.
6. Cover and simmer on low for 1 1/2 to 2 hours, until
7. meat is tender.
8. Add more water if needed.
9. Add vegetables and simmer, covered, for 20 to 30 minutes more until they are tender.
10. With a slotted spoon, remove meat and vegetables onto a serving dish.
11. Discard bay leaves.
12. Thicken boiling gravy to desired consistency with flour and water paste, using 1 tablespoon flour to 2 tablespoons cold water for each cup of liquid.
13. Pour hot gravy over meat and vegetables.
14. Makes 5 to 6 servings.

lean stew meat, flour, salt, basil, parsley flakes, potatoes, carrots, marjoram, butter, pepper, garlic, boiling water, onion, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440777 (may not work)