Ingredients:

1/2 cup all-purpose flour
2 pounds beef stew meat (1-inch pieces)
2 tablespoons shortening
4 cups beef broth
3 pared medium potatoes (1-inch cubes)
4 carrots, cut into 1-inch pieces
1 cup sliced celery (1-inch size)
1 medium onion, diced
1 tablespoon cornstarch
1 tablespoon salt
1/4 teaspoon pepper
1 bay leaf

Preparation:

1. Mix flour, salt and pepper. Coat beef with flour mixture, shaking off excess. In large non-stick pot, heat oil over medium-high heat. Add beef; saute until browned. Add broth; heat to boiling. Simmer 2 hours.
2. Add vegetables and spices. Simmer 30 minutes or until vegetables are tender.
3. In bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered 1 minute.

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