Beef Stew from OldRecipeBook.com (modified)

Beef Stew (Recipe from 1961)

2 tablespoons shortening - butter, coconut or olive oil
1 1/2 lbs beef neck, chuck, or brisket, cut into 2 inch cubes
3 cups hot water
1/2 teaspoon salt
4 med onions sliced
4 med carrots halved (beets)
4 med potatoes, quartered (parsnips)
salt and pepper
2 tablespoons flour
1/2 cup water
(add fresh parsley)

Melt the shortening in a large saucepan. Add meat and brown on all sides. Add hot water and 1/2 teaspoon salt, bring quickly to boiling point. Cover and simmer for 2 hours, or until meat is very tender. Add vegatables 30 minutes before meat is done. Season with salt and pepper.

Pour off liquid, measure, and add hot water, if necessary, to make 2 cups of liquid. Mix flour and 1/2 cup water by shaking in a small covered jar, and add to liquid. Return liquid to stew, and stir until it has boiled 1 minute, and is quite thickened. Serve on a hot platter or vegetable dish.