Old-Fashioned Beef Stew

This has been a favorite for as long as I can remember. I think it may originally be from The Betty Crocker Cookbook but I honestly can't be sure. I think the bay leaves are what give it such good flavor. All I know is it's always good.

Old-Fashioned Beef Stew

½ cup flour
1 tsp salt
½ tsp black pepper
2 pounds Beef Stew meat (cut into bite-sized pieces)
2 Tbsp shortening
6 cups hot water
4 – 6 pared potatoes (cut into bite-sized pieces)
4 carrots (diced or sliced as preferred)
1 cup celery (diced)
1 medium onion (diced)
1 Tbsp salt
4 beef bouillon cubes
2 – 3 bay leaves (whole, for flavoring, discard before serving)

Melt shortening in a large pot. Mix flour with 1 tsp salt and black pepper in a small mixing bowl. Coat meat with flour mixture. Place meat pieces into pot and brown thoroughly.

Add water and heat to boiling. Reduce heat. Cover and simmer about 2 hours. Stir in remaining ingredients. Simmer about 30 – 45 minutes or until vegetables are tender.

To thicken: In a small covered jar shake 1 cup cold water with 2 – 4 tablespoons flour until blended. Stir into stew. Heat to boiling, stirring constantly for 1 minute or until stew is thickened.