Savory Beef Stew

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

Savory Beef Stew
Mrs. Jerry W. Franklin

2 Tablespoon shortening
2 pounds stew meat, cut in chunks
1 large onion, sliced
4 cups boiling water
1 Tablespoon salt
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 cup celery, chopped
6 carrots, chopped
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 an add flour. Shake hard to blend. Remove Dutch oven from heat an push meat and vegetables aside. Stir in flour and water mixture. Cook, stirring constantly until gravy thickens. cook gently about 5 minutes longer. Serves 6 to 8.