Stew

• 3 Tbsp. shortening
• 1 clove garlic, mashed
• 2 lb. boneless beef or lamb, cubed
• 2 tsp. salt
• 1/4 tsp. lemon juice
• 1 small bay leaf
• 1 c. celery, cut in 1-inch pieces
• 1 c. cooked peas
• 2 Tbsp. flour
• 1/4 c. water
• seasonings to taste

1. Heat shortening in a Dutch oven or a large pot; add garlic and meat and brown very well on all sides.
2. Add salt, pepper, lemon juice and bay leaf; stir in about 1 1/2 cups boiling water, or enough to just barely cover mixture in pan.
3. Cover and reduce heat to low; simmer about 1 hour for lamb or 2 hours for beef.
4. Uncover and remove bay leaf; add potatoes, carrots and celery.
5. If necessary, add a small amount of boiling water, not more than 1 cup should be required.
6. Cover and continue cooking over low heat for 25 minutes, or until vegetables are well done.
7. Add peas. Stir flour into cold water to make a paste.
8. Add to stew to thicken.
9. Add additional seasonings, if desired before serving. Makes 6 to 8 servings.

shortening, clove garlic, boneless beef, salt, lemon juice, bay leaf, celery, peas, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024625 (may not work)