Son-Of-A-Gun-Stew - cooking recipe

Ingredients

2 lb. beef for stew, cut 1-inch
1 c. all-purpose flour, seasoned with salt, pepper and thyme
bacon fat
6 medium carrots, sliced
6 medium Russet potatoes, cut in 1-inch cubes
1 large onion, sliced
1 medium head cabbage, shredded
salt and pepper to taste

Preparation

Dredge beef in seasoned flour until well coated. In Dutch oven, brown beef in bacon fat. Cover with water and simmer, covered, for 1 hour. Add carrots; simmer 30 minutes longer. Add cabbage and cook 15 minutes. Season with salt and pepper to taste. Top stew with cornmeal dumpling if desired.