Beef Stew

• 1 lb. boneless beef, cut into 1-inch cubes
• 1 Tbsp. shortening
• 3 c. hot water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 large potato, cut into pieces
• 1 medium turnip, cut into pieces
• 2 medium carrots, cut into pieces
• 1 medium green pepper, cut into pieces
• 1 medium stalk celery, cut into pieces
• 1/2 tsp. bottled brown bouquet sauce
• 1 1/2 tsp. salt
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 c. cold water
• 2 Tbsp. flour

1. Cook and stir beef in shortening until beef is brown, about 15 minutes. In slow cooker, add beef, 3 cups water, 1/2 teaspoon salt and pepper. Cook for 3 hours, then add vegetables, bouquet sauce, 1 1/2 teaspoons salt, bouillon cube and bay leaf. Continue to cook until vegetables are tender, about 2 hours. When vegetables are done, shake flour and cold water in container. Stir gradually into stew.

boneless beef, shortening, water, salt, pepper, potato, carrots, green pepper, stalk celery, bottled brown bouquet sauce, salt, bay leaf, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82031 (may not work)