Directions

1. 1. Cut and discard most of the fat from the beef. Cut the beef into 1-inch cubes.
2. 2. Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef in the oil about 15 minutes, stirring occasionally, until brown on all sides (Browning helps develop the flavor of the stew).
3. 3. Remove the skillet from the heat, then add the water, 1/2 teaspoon salt and the pepper. 4. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently.
4. 4. Cover and cook 2 to 2 1/2 hours or until beef is almost tender.
5. 5. Peel the carrots, and cut into 1-inch pieces.
6. 6. Scrub the potato thoroughly with a vegetable brush, but do not peel.
7. 7. Cut the potato into 1 1/2 -inch pieces.
8. 8. Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
9. 9. Cut the bell pepper into 1-inch pieces.
10. 10. Cut the celery into 1-inch pieces. Peel and chop the onion; cut in half.
11. 11. Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture.
12. 12. Cover and cook about 30 minutes or until vegetables are tender when pierced with a fork.
13. 13. Remove and discard bay leaf.
14. 14. Shake the cold water and flour in a tightly covered jar or container. Gradually stir this mixture into beef mixture.
15. 15. Heat to boiling over high heat, stirring constantly.
16. 16. Continue boiling 1 minute, stirring constantly, until thickened.
17. 17. Per serving: 332 Calories (kcal); 19g Total Fat; (50% calories from fat); 24g Protein; 17g Carbohydrate; 74mg Cholesterol; 895mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates