Cut up stew meat (about 2 lbs.) and roll in seasoned flour (1 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. paprika mixed with oil). Turn meat often so the flour will not burn. Cover meat with 1 qt. hot water, cover tightly and simmer for 2 hours, adding water if necessary. Add:
2 cups diced potatoes
1 cup diced celery
1/2 cup diced onions
1 diced green pepper
1 cup diced carrots
2 beef bouillion cubes
Cook until vegetables are tender, about 30 minutes. If you desire, thicken liquid for gravy. The flavor of this stew gets better each time it's reheated.
