Beef Stew

• 1 1/2 to 2 lb. fairly lean beef
• 2 Tbsp. vinegar
• 5 carrots
• 2 sticks celery
• 2 medium onions
• 1 bay leaf
• 5 to 6 medium potatoes
• 2 Tbsp. tomato paste
• 2 Tbsp. bacon drippings
• 2 Tbsp. flour

1. Cut beef into cubes.
2. Cook
3. beef
4. in
5. a
6. skillet
7. until brown. Cut carrots, celery
8. into
9. chunks, chop up the onions. Salt and pepper to
10. taste.
11. Put
12. vegetables into saucepan with browned beef, add water
13. to
14. cover.
15. When
16. partly
17. cooked, add potatoes (cut into chunks).
18. Boil
19. until meat and potatoes are fully cooked, then add tomato paste.
20. Stir in and let cook for about 5 minutes.
21. In
22. skillet
23. put
24. bacon drippings and flour. Stir until flour is browned.
25. Add to stew to thicken.

fairly lean beef, vinegar, carrots, celery, onions, bay leaf, potatoes, tomato paste, bacon drippings, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732522 (may not work)