Beef-Vegetable Stew - cooking recipe

Ingredients

1 1/2 lb. cubed lean stew beef
4 carrots
3 medium potatoes
3 stalks celery, retaining leaves
1 large onion
1 can chopped tomatoes
2 Tbsp. shortening
1/2 c. flour
6 c. water (about)
1 tsp. salt
2 beef bouillon cubes

Preparation

Season beef cubes with salt, then dredge meat with flour. Brown beef in the shortening.
Remove beef to large kettle.
Add the water and bouillon cubes.
Cover; bring to a boil, then simmer for 20 minutes.
Cut celery, potatoes, carrots and onion into 1-inch pieces; add to meat.
Add salt.
Bring to boil, then simmer for 40 to 45 minutes in a covered kettle.
Add tomatoes; simmer 20 minutes.
Serve hot with corn bread.