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1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lb. beef stew
2 Tbsp. shortening
6 c. hot water
3 potatoes, cut up in 1-inch
1 medium turnip, cut in 1-inch
4 carrots, cut in 1-inch
1 green pepper, cut in strips
1 c. sliced celery
1/2 c. diced onion
1 tsp. salt
2 beef bouillon cubes
1 bay leaf

Mix flour, 1 teaspoon salt and pepper. Coat meat with
flour mixture. Melt shortening in large skillet. Brown meat
thoroughly. Add water; heat to boiling. Reduce heat; cover
and simmer 2 hours. Stir in remaining ingredients. Simmer 30
minutes or until vegetables are tender.

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