Beef Stew

• 2 lb. beef
• 2 Tbsp. shortening or cooking oil
• 4 c. water
• 1 tsp. salt
• 2 medium onions, sliced
• 1/2 tsp. pepper
• 6 medium sliced carrots
• 4 medium cubed potatoes
• 1 (16 oz.) can tomatoes
• 1 c. corn
• 3/4 c. green beans
• 3/4 c. lima beans
• 1/2 c. peas
• 1/2 c. water
• 1/4 c. flour

1. In a Dutch oven, brown the meat, half at a time in the shortening or oil.
2. Drain oil; return all the meat to the pan. Add 4 cups water, onions, salt and pepper.
3. Bring to a boil. Reduce heat and simmer, covered, 1 1/4 hours.
4. Add carrots, potatoes and tomatoes.
5. Simmer, covered, for 30 minutes or until vegetables are tender.
6. Stir in corn, beans and peas.
7. Cook for 10 minutes.

beef, shortening, water, salt, onions, pepper, carrots, potatoes, tomatoes, corn, green beans, lima beans, peas, water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168641 (may not work)