Beef Stew

• 1/2 cup (125 ml) flour
• 1 tsp (5 ml).salt
• 1/4 tsp (1 ml). pepper
• 2 lbs (.9 kg). beef stew meat, cut into 1 inch pieces
• 2 tbsp (30 ml). shortening
• 6 cups (1425 ml) hot water
• 3 pared medium potatoes, cut into 1 inch cubes
• 1 medium turnip, cut into 1 inch cubes
• 4 carrots, cut into 1 inch slices
• 1 green pepper, cut into strips
• 1 cup (225 ml) sliced celery, cut into 1 inch pieces
• 1/2 cup (125 ml) diced onion
• 1 tbsp (15 ml). salt
• 2 beef bouillon cubes
• 1 bay leaf

1. Mix flour, salt and pepper.
2. Coat meat with flour mixture.
3. Melt shortening in large skillet; brown meat thoroughly.
4. Add water;heat to boiling.
5. Reduce heat; cover and simmer 2 hours.
6. Stir in remaining ingredients.
7. Simmer 30 minutes or until vegetables are tender.
8. In covered jar, shake 1 cup (225 ml) cold water and 2 tbsp (30 ml) to 4 tbsp (60 ml) flour until blended.
9. Stir into stew; heat to boiling, stirring constantly.
10. Boil and stir 1 minute.

flour, mlsalt, pepper, shortening, water, potatoes, carrots, green pepper, celery, onion, salt, bay leaf

Taken from online-cookbook.com/goto/cook/rpage/0005FE (may not work)