OLD-FASHIONED BEEF STEW


1/2 cup all-purpose flour
1 tsp. salt
2 pounds beef stew meat, cut into 1-inch pieces
2 tbsp. shortening
6 cups hot water
3 pared medium potatoes, cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 medium onion, diced (about 1/2 cup)
1 tbsp. salt
2 beef boullion cubes

Mix flour and 1 teaspoon salt. Coat meat with flour mixture. Melt shortening in large
skillet; brown meat thoroughly.

Place meat in Dutch oven. Add water; heat to boiling. Reduce heat; cover and simmer two
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 2 to 4 
tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly.
Boil and stir 1 minute.

6 servings.