Beef Stew

• 1/4 c. flour
• 3 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lb. boneless beef, cut in 1-inch cubes
• 1/4 c. shortening
• 2 medium-size onions, sliced
• 1 bay leaf
• 4 c. water
• 6 potatoes, cut in quarters
• 6 carrots, cut in 1-inch pieces

1. Combine 2 tablespoons flour, 1 1/2 teaspoons salt and pepper. Coat meat with seasoned flour.
2. Brown in shortening for 20 to 30 minutes in a Dutch oven.
3. Add onions and bay leaf; brown 5 minutes longer.
4. Add 2 3/4 cups water.
5. Cover tightly and simmer for 1 1/2 hours until meat is tender.
6. Remove bay leaf.
7. Add potatoes, carrots, 1 cup water and 2 teaspoons salt.
8. Cover and cook 30 minutes until vegetables are tender.
9. Blend 2 tablespoons flour and 1/4 cup water.
10. Slowly add to cooking liquid, stirring constantly, until thick.
11. Serve garnished with parsley, if desired.

flour, salt, pepper, boneless beef, shortening, onions, bay leaf, water, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204671 (may not work)