Beef Stew - cooking recipe

Ingredients

2 lb. stew meat, cubed
1/4 c. oil or shortening
1 can (8 oz.) tomato sauce
1/2 tsp. garlic salt
2 tsp. salt
6 medium potatoes, pared and quartered
3 medium onions, quartered
1/4 c. cold water
1/4 c. cornstarch
1/4 c. flour
4 c. water
1/4 c. chopped onion
1 bay leaf
1/4 tsp. pepper
6 medium carrots, pared and quartered

Preparation

Coat beef cubes with flour.
In Dutch oven, brown meat in hot oil.
Add the 4 cups water, tomato sauce, chopped onion, garlic salt, bay leaf, salt and pepper.
Bring to boiling.
Reduce heat; cover and simmer 1 1/2 to 2 hours or until meat is tender.
Add potatoes, carrots, and quartered onions; cover and simmer 50 to 60 minutes or until vegetables are tender.
Combine cold water and cornstarch; stir into meat mixture.
Cook and stir until mixture thickens, about 5 minutes.
Remove bay leaf.
Makes 8 to 10 servings.