Beef Stew - cooking recipe

Ingredients

2 lb. extra lean beef for stew
2 to 3 Tbsp. shortening
1 envelope Lipton soup mix*
6 c. hot water
4 medium potatoes, cut, peeled and cubed
4 carrots, cut in 1 inch slices
1/2 green pepper, cut in strips
1 c. sliced celery
1 medium onion, diced
1/2 c. frozen peas
1/2 c. frozen corn
1 c. frozen green beans
1 or 2 beef bouillon
1 bay leaf

Preparation

Coat meat with the flour, salt and pepper.
Melt shortening in a Dutch oven or large pot.
Brown meat thoroughly in the hot shortening.
Add envelope of soup mix and the water.
Heat to boiling, then reduce heat, cover and simmer 2 hours.
Stir in carrots, green pepper, onion, celery, bouillon cubes (2) and bay leaf.
Simmer 15 more minutes.
Add potatoes and simmer another 20 to 30 minutes.
Add frozen vegetables.
Stir well and simmer about 5 more minutes or turn off heat and let set about 10 minutes, until vegetables are tender.
If you prefer thicker stew combine 1 cup cold water with 3 tablespoons flour; stir in stew and heat to boiling.
Boil and stir 1 minute.
Remove bay leaf.