Instructions: In plastic bag, combine 1/4 cup of the flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add beef cubes, a few at a time, shaking to coat.

In skillet, brown meat quickly in hot shortening; transfer to crockery cooker. Add carrots, undrained tomatoes, beans, Mexican-style vegetables, onion, celery, chili sauce and bouillon granules; mix well. Cover; cook on LOW-heat setting for 8 to 10 hours.

Blend 1/2 cup cold water slowly into remaining flour; stir into stew. Cover; cook on HIGH-heat setting until thickened, 30 minutes. Serve over Golden Corn Bread.

Golden Corn Bread: Combine all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Combine egg, milk, and butter; add to dry ingredients. Stir until moistened.

Pour into well-greased 8- by 8- by 2-inch baking pan. Bake at 400 degrees until golden brown, 20 to 25 minutes

This recipe yields 8 servings.

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