Ingredients : 1 tablespoon vegetable oil or shortening 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes 3 cups water 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium carrots, cut into 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
Directions : 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. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.