Old Fashioned Beef Stew

• 1/2 c. Gold Medal flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 lb. beef stew meat
• 2 Tbsp. shortening
• 6 c. hot water
• 3 pared potatoes, cut in 1-inch cubes
• 1 bay leaf
• 4 carrots, cut into 1-inch slices
• 1 green pepper, cut into strips
• 1 c. celery, sliced 1-inch thick
• 1/2 c. onion, diced
• 1 Tbsp. salt
• 2 beef bouillon cubes

1. Mix flour, 1 teaspoon salt and pepper together.
2. Coat meat with flour mixture.
3. Melt shortening in large skillet; brown meat thoroughly.
4. Add water; heat to boiling.
5. Reduce heat; cover and simmer 2 hours.
6. Stir in remaining ingredients; simmer 30 minutes longer, or until vegetables are tender.
7. If desired, thicken stew. In a covered jar, shake 1 cup cold water with 2 to 4 tablespoons flour until blended.
8. Stir into stew.
9. Heat to boiling; stirring constantly, boil 1 minute.
10. Serves 6.

gold medal flour, salt, pepper, beef stew meat, shortening, hot water, potatoes, bay leaf, carrots, green pepper, celery, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017830 (may not work)