1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds beef stew meat (1-inch pieces)
2 tablespoons shortening
2 quarts hot water
3 pared medium potatoes (1-inch cubes)
4 carrots, cut into 1-inch pieces
1 cup sliced celery (1-inch size)
1 medium onion, diced
1 tablespoon salt
2 beef bouillon cubes
1 bay leaf (optional)

Mix flour, salt and pepper. Coat meat with flour mixture.

Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours.

Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.

If desired, thicken stew. In covered small jar, shake 1 cup cold water and 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.

Makes 6 servings.

To serve more people, just add more vegetables to the stew.