Beef Stew



Ingredients

1
  • 1 1/2 pound boneless chuck, cut into 1 inch pieces
  • 1 Tablespoon vegetable shortening
  • 3 cups water
  • 1 Tablespoon Worchestershire sauce
  • 1 Tablespoon Horseradish
  • 1/2 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 beef bouillon cube
2
  • 2 large potatoes, cut into 1 inch pieces
  • 2 medium carrots, cut into 3/4 inch pieces
  • 1 medium stalk celery, cut into 3/4 inch pieces
  • 1 medium onion, chopped
  • 1 1/2 teaspoon salt
3
  • 1/2 cup water
  • 2 Tablespoons flour

Directions

Cook and stir beef in shortening in Dutch oven until beef is brown.Add the remaining ingredients in list 1. Heat to boiling. Reduce heat, cover and simmer until beef is almost tender about 2 to 2 1/2 hours.

Stir in the ingredients in list 2. Cover and simmer until tender about 30 minutes .

Mix the ingredients in list 3 in a shaker and add slowly stirring. Bring slowly to a boil. Boil and stir for 1 minute.

Serve

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