Tim's Stew

Dredge meat in flour, salt and coarsely ground pepper.

Brown in 3 tablespoons lard or beef fat heated pan.

Add large onion and celery (diced).

After browned well, cover with water and simmer slowly 3 to 4 hours (in winter, simmer on top of wood stove).

One and one-half hours before serving, add diced carrots and potatoes. Serve with biscuits and salad.