Chili Beef Stew

• 1 lb. boneless beef cubes, cut into 1-inch pieces
• 2 Tbsp. seasoned flour
• 2 Tbsp. shortening
• 1 (10 3/4 oz.) can condensed tomato soup
• 1 soup can water
• 1 bay leaf
• 1 to 2 tsp. chili powder
• 1/2 tsp. garlic salt
• dash of thyme
• 3 medium carrots, quartered
• 2 medium potatoes, quartered
• 1/2 c. sliced green pepper
• 1 (16 oz.) can small white onions, drained

1. Dust beef with flour; brown well on all sides in hot shortening.
2. Stir in soup, water and seasonings.
3. Cover and cook over low heat for 1 hour, stirring occasionally.
4. Add carrots, potatoes and green pepper.
5. Cover and cook one hour longer or until beef and vegetables are tender; stir occasionally.
6. Add onions and continue cooking for 5 minutes.
7. This recipe makes 4 servings.

boneless beef cubes, flour, shortening, tomato soup, water, bay leaf, chili powder, garlic salt, thyme, carrots, potatoes, green pepper, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300145 (may not work)