Beef Stew

• 2 lb. stew meat, cubed
• 1/4 c. oil or shortening
• 1 can (8 oz.) tomato sauce
• 1/2 tsp. garlic salt
• 2 tsp. salt
• 6 medium potatoes, pared and quartered
• 3 medium onions, quartered
• 1/4 c. cold water
• 1/4 c. cornstarch
• 1/4 c. flour
• 4 c. water
• 1/4 c. chopped onion
• 1 bay leaf
• 1/4 tsp. pepper
• 6 medium carrots, pared and quartered

1. Coat beef cubes with flour.
2. In Dutch oven, brown meat in hot oil.
3. Add the 4 cups water, tomato sauce, chopped onion, garlic salt, bay leaf, salt and pepper.
4. Bring to boiling.
5. Reduce heat; cover and simmer 1 1/2 to 2 hours or until meat is tender.
6. Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender.
7. Combine cold water and cornstarch; stir into meat mixture.
8. Cook and stir until mixture thickens, about 5 minutes.
9. Remove bay leaf.
10. Makes 8 to 10 servings.

stew meat, oil, tomato sauce, garlic salt, salt, potatoes, onions, cold water, cornstarch, flour, water, onion, bay leaf, pepper, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437228 (may not work)