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Beef Stew
1 1/2 pounds beef for stew, cut into 1/2-inch pieces
1 Tablespoon shortening
1 1/2 cups water
1 can condensed beef broth (10 1/2 ounce size)
1/8 teaspoon pepper
Dash of savory, thyme and garlic powder
2 large potatoes, cut into 1 1/2 inch pieces
3 medium carrots, cut into 1 inch chunks
1 medium onion, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 teaspoon salt
1 bay leaf
1/2 cup cold water
2 tablespoon all-purpose flour
Cook beef in shortening in Dutch oven until brown, about 12-15 minutes. Add 1 1/2 cup water, broth and pepper and other seasonings. Heat to boiling, then reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Add potatoes, carrots, celery, onion, salt and bay leaf. Heat to boiling then reduce heat and cover and simmer until vegetables are tender, about 30 minutes.
Shake 1/2 cup water and the flour in tightly covered container, gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute so mixture can thicken. Serve. | 
