Curry Stew

Directions

1. 1
   In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.
2. 2
   Add 2 cups hot water; bring to a boil. Add salt, pepper and garlic; cover and simmer until meat is tender, about 1 1/2 hours, stirring occasionally to keep from sticking. Add potatoes and carrots.
3. 3
   Cover and cook for 30 to 40 minutes; test to see if vegetables are tender, then add celery and onions. Add more water if necessary.
4. 4
   Cover and simmer for 15 minutes. Blend 1/3 cup cold water into the flour and curry powder.
5. 5
   Stir slowly into hot stew mixture.
6. 6
   Let simmer another 15 minutes. Serve stew over rice.
7. 7
   Makes 6 to 8 servings.