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3 Tbsp. shortening
1 1/2 to 2 lb. stew beef
4 1/2 c. water
3 beef bouillon cubes
1 tsp. garlic salt
2 bay leaves
3/4 tsp. lemon juice
dash of Worcestershire sauce
salt to taste
2 small onions, diced
6 medium potatoes, cubed
6 medium carrots, sliced
20 oz. frozen peas
1 c. water
1/4 c. flour
Kitchen Bouquet

Melt shortening in 2 quart saucepan; brown meat. Add
4 1/2 cups water, bouillon, garlic salt, bay leaves, lemon
juice, Worcestershire sauce and salt. Heat to boiling, stir-
ring occasionally. Reduce heat, cover and simmer for 1 to
1 1/2 hours until meat is tender. Add onions, potatoes and
carrots. Heat to boiling. Reduce heat, cover and simmer 20
minutes; add peas and cook 10 minutes longer or until vegeta-
bles are tender. Mix 1 cup water with flour until smooth.
Stir into stew. Heat to boiling; adding enough Kitchen
Bouquet to give stew a brown color. Stir constantly until
thickened. Boil and stir 1 minute.

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