1. Dredge Beef In Mixture Of Flour, Salt, Pepper, And Garlic; Shake Of Exces

2. Brown Beef In Hot Shortening Or Salad Oil In Steam-Jacketed Kettle Or Stock Pot.

3. Add Water, Tomatoes, Thyme, And Bay Leaves To Meat Cover; Simmer 2 Hours.

4. Add Carrots To Meat Mixture. Cover Simmer 15 Minutes.

5. Add Celery And Onions. Simmer 10 Minutes.

6. Add Potatoes And Salt. Stir To Mix. Cover; Simmer 20 Minutes Or Until Vegetables Are Tender. Remove Bay Leaves.

7. Thicken Gravy, If Necessary. Combine Flour And Water. Add To Stew While While Stirring. Cook 5 Minutes Or Until Thickened.

Pieces

May Be Used. Trim Beef To Remove Excess Fat And Gristle.

Rings.

Cut

Into 1 Inch Pieces And 3 Lb 5 Oz Dry Onions A.P. Will Yield 3 Lb Onions Cut In Quarters.

Recipe No. A01100.

Potatoes Cut Into 1 To 1 1/2 Inch Pieces.

Range, A 350 F. Oven Or A Tilting Fry Pan May Be Used To Brown And Cook Meat

And Vegetable Mixture.