Mom's Beef Stew

Since the 70's I have been cooking this stew recipe for my family.  It is one of Greg's favorite dishes.  Since the Packers are in the NFC Play-Offs, I thought it would be a great day for hearty mid-western stew!

1/3 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. beef stew meat, cut into 1/2" pieces
1 Tbsp. light olive oil
3 cups hot water
2 pared  large potatoes, cut into 1" cubes
3 peeled carrots, sliced into 1/2" slices
1/2 cup diced celery
1/2 cup diced onion
1-2 beef bouillon cubes
1 bay leaf
salt and pepper to taste

1.  Place flour, salt, and pepper in a gallon size plastic bag.  Shake.  Add stew meat and shake again until the meat is coated.
2.  Melt shortening in a dutch oven.  Remove the coated meat from the bag and place into the dutch oven.  Brown meat thoroughly.
3.  Add hot water to deglaze food from the bottom of the pan. Heat to boiling.  Reduce heat; cover and simmer 2 hours.
4.  Stir in remaining ingredients.  Simmer 30 minutes or until vegetables are tender.

To thicken stew:
1.  In a batter bowl add 1/2 cup cold water and 1-2 Tbsp. of flour.  Whisk until blended.  Slowly add to the stew until desired consistency is reached, while stirring constantly until mixture boils.  Boil and stir one minute.  Serve.

6 servings.