Savory Beef Stew

This recipe is from the Kansas City Kansan`s Silver Spoon cookbook of 1968

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut into chunks
1 large onion,sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black powder
1 cup celery, chopped
6 carrots, quartered
6 medium potatoes, diced
1/4 cup flour
1/2 cup cold water

Brown stew meat in shortening on all sides. Add onion, boiling water, salt, sugar, Worcestershire sauce and pepper. Cook in Dutch oven. Cover and simmer for 2 1/2 hours. Add vegetables when stew meat is almost done. Simmer stew for another hour or until all vegetables are tender. Pour cold water into a shaker and add flour. Shake hard to blend. Remove Dutch oven from heat and push meat and vegetables to side. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. Cook gently about 5 minutes longer. Serves 6 to 8