My Beef Stew

• 1 lb. stew meat
• 1/2 c. diced onion
• 1/2 stalk diced celery
• 2-inch slice, diced bell pepper
• 1 can tomato soup
• 2 beef bouillon cubes
• 4 or 5 carrots
• 2 or 3 potatoes
• 2 Tbsp. bacon drippings
• 2 Tbsp. cornstarch
• 2 Tbsp. flour

1. Flour meat; brown in 2 tablespoons bacon drippings, turning until brown.
2. Add onion, celery and bell pepper.
3. Cover and let simmer on low 10 minutes.
4. Add 1 can tomato soup and beef bouillon cubes and water until pot is half full.
5. Using a pressure cooker, pressure mixture before adding carrots and potatoes.
6. If not, cook mixture 1 to 2 hours before adding carrots and potatoes on low with lid on to tenderize meat.
7. After carrots and potatoes have been added and almost done, blend 2 tablespoons cornstarch with 1/2 cup water.
8. Add to pot to thicken mixture and finish cooking.

stew meat, onion, celery, bell pepper, tomato soup, carrots, potatoes, bacon drippings, cornstarch, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115500 (may not work)