Yield: 6 servings
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1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1 inch pieces
1 cup sliced celery, cut into 1 inch pieces
2 tablespoons shortening
4 carrots, cut into 1 inch pieces
1 green pepper, cut into strips
6 cups hot water
1 cup sliced celery,cut into pieces
1/2 cup diced onion
2 tablespoons salt
2 beef bouillon cubes
1 bay leaf
3 medium potatoes, pared and cut into 1 inch pieces
1 medium turnip, cut into 1 inch cubes
4 carrots,cut into 1 inch pieces
1 green pepper,cut into slices
Cooking time: 2 hours 31 minutes
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Mix flour, 1 teaspoon salt and the pepper.
Coat meat with flour mixture.
Melt shortening in a large skillet; 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 jar, shake 1 cup cold water and 2-4 tablespoons flour until
blended.
Stir into stew; heat to boiling, stirring constantly.
Boil and stir 1 minute.