Recipe#509

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INGREDIENTS

2 tbsp. shortening
2 lbs. stew meat, cut in 1-inch pieces
1/2 cup flour
1 tsp. salt
1 tsp. pepper
1 tsp. flour
6 cups water, hot
5 carrots, pared and quartered
4 potatoes, pared and quartered
1 small onion, diced
1 medium green pepper, cut in strips
1 cup celery, 1-inch pieces
2 beef boullion cubes, dissolved in little water
1 or 2 bay leaves
1 tsp. garlic powder

INSTRUCTIONS

Mix flour, salt and pepper together. Coat meat in flour mixture and brown meat melted shortening in a large skillet. Add water and bring to a boil. Add bay leaves. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender. Add and stir in remaining ingredients. Simmer for 30 minutes or until vegetables are tender. If stew mixture is to thin; blend 1/3 cup of cold water into 3 tbsp. flour and stir in slowly adding to hot stew mixture. Cook and stir until bubbly for about 3 minutes.