Stew

Directions

1. 1
   Heat shortening in a Dutch oven or a large pot; add garlic and meat and brown very well on all sides.
2. 2
   Add salt, pepper, lemon juice and bay leaf; stir in about 1 1/2 cups boiling water, or enough to just barely cover mixture in pan.
3. 3
   Cover and reduce heat to low; simmer about 1 hour for lamb or 2 hours for beef.
4. 4
   Uncover and remove bay leaf; add potatoes, carrots and celery.
5. 5
   If necessary, add a small amount of boiling water, not more than 1 cup should be required.
6. 6
   Cover and continue cooking over low heat for 25 minutes, or until vegetables are well done.
7. 7
   Add peas. Stir flour into cold water to make a paste.
8. 8
   Add to stew to thicken.
9. 9
   Add additional seasonings, if desired before serving. Makes 6 to 8 servings.