Brown Stew

Put shortening in Dutch oven or heavy bottomed pot with cover. When this is very hot add the beef a few pieces at a time so they will brown on all sides.

Remove.

When the last batch has been browned, return all to the pot and add 4 cups boiling water.

Stir and add all the ingredients with the exception of the carrots, onions and potatoes.

Lower the heat, cover and simmer for 1 1/2 to 2 hours or until meat is tender.

Add other ingredients and cook for another 20 to 25 minutes or until they can be pierced with a fork.

Remove meat and vegetables to a casserole while putting finishing touches to the gravy.