Instructions: Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat to a 2-quart casserole. Lightly brown chopped onions in the hot shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and sliced celery. Cover and bake at 325 for 1-1/2 hours, or until meat is nearly tender. Add sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and mix in with beef and gravy. Cover and continue baking for 45 minutes.

Yield: 4 to 6 servings.

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