Curry Stew - cooking recipe

Ingredients

2 lb. beef stew meat, cut in 1 1/2-inch cubes
4 potatoes, pared and quartered
4 carrots, pared and quartered
1 lb. small white onions
5 stalks celery in 1/2-inch slices
salt and pepper to taste
garlic to taste
2 Tbsp. curry powder
3 Tbsp. all-purpose flour

Preparation

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.
Add 2 cups hot water; bring to a boil. Add salt, pepper and garlic; cover and simmer until meat is tender, about 1 1/2 hours, stirring occasionally to keep from sticking. Add potatoes and carrots.
Cover and cook for 30 to 40 minutes; test to see if vegetables are tender, then add celery and onions. Add more water if necessary.
Cover and simmer for 15 minutes. Blend 1/3 cup cold water into the flour and curry powder.
Stir slowly into hot stew mixture.
Let simmer another 15 minutes. Serve stew over rice.
Makes 6 to 8 servings.