Betty Crocker Classic Beef Stew
www.bettycrocker.com

1 tablespoon vegetable oil or shortening
1 pound boness beef chuck, tip or round roast, cut into 1-inch pieces
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut nto 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal all-purpose flour

1)  In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes.  Add beef;   
     cook about 15 minutes, stirring occasionally, until brown on all sides.

2)  Add water, 1/2 teaspoon salt and the pepper.  Heat to boiling.  Reduce heat to low.  Cover;
      simmer 2 hour to 2 hours 30 minutes or until beef is almost tender.

3)  Stir in remaining ingredients except cold water and flour.  Cover, cook about 30 minutes or until
      vegetables are tender. Remove bay leaf.

4)  In tightly covered jar or container, shake cold water and flour, gradually stir into beef mixture.  
     Heat to boil, stirring constantly.  Boil and stir 1 minute until thickened.

Makes 4 servings.