Stew - cooking recipe

Ingredients

3 Tbsp. shortening
1 clove garlic, mashed
2 lb. boneless beef or lamb, cubed
2 tsp. salt
1/4 tsp. lemon juice
1 small bay leaf
1 c. celery, cut in 1-inch pieces
1 c. cooked peas
2 Tbsp. flour
1/4 c. water
seasonings to taste

Preparation

Heat shortening in a Dutch oven or a large pot; add garlic and meat and brown very well on all sides.
Add salt, pepper, lemon juice and bay leaf; stir in about 1 1/2 cups boiling water, or enough to just barely cover mixture in pan.
Cover and reduce heat to low; simmer about 1 hour for lamb or 2 hours for beef.
Uncover and remove bay leaf; add potatoes, carrots and celery.
If necessary, add a small amount of boiling water, not more than 1 cup should be required.
Cover and continue cooking over low heat for 25 minutes, or until vegetables are well done.
Add peas. Stir flour into cold water to make a paste.
Add to stew to thicken.
Add additional seasonings, if desired before serving. Makes 6 to 8 servings.