Instructions: In a 3 quart suacepan, brown feef, half at a time, in melted shortening.

Sprinkle with a little salt. Add the 2 cups of water, mustard and seasoned salt. Simmer covered for between 1 hour and 1 and one half hours or until meat is almost tender. Add onions and carrots and cook 30 minutes more or until vegetables are tender. Stir the 1/3 cup of water into the cornstarch and add to the stew. Cook and stir until the mixture is thickened and bubbly. Cook 1 minute more.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.