Beef Stew

My friend Patty created this recipe many years ago. Now, Patty is a bit of a perfectionist, so all her vegetables will be cut into perfect little cubes or slices, but I usually just chunk things up. It tastes great all the same. The turnip is surprisingly good in this recipe. I don't usually like turnips, but the flavor blends in well and it holds up better than the potatoes to the long cooking time.

1/2 cup flour
1 tbl. + 1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. thyme
1 tsp. garlic salt
1 tbl. sugar
2 tsp. Worcestershire sauce
1 bay leaf
2 beef bouillon cubes
2 tbl. shortening
2 lb. stew meat
6 cups hot water, divided
3 potatoes, cut into cubes
4 carrots, cut into 1" slices
1 cup sliced celery
1 turnip, cut into cubes
1 green pepper, sliced
1 onion, diced
1 can (16 oz.) tomatoes

Mix flour, salt and pepper. Coat meat with flour mixture. Brown meat in shortening in large stew pot. Add 2 cups of water, vegetables (except tomatoes) and remaining seasoning. Cover and simmer, adding hot water as needed until vegetables are tender. Add tomatoes and cook an additional 15 minutes or until done. To thicken liquid, mix 2-3 tbl. flour with 1/2 cup water to make smooth paste. Stir into stew, cook and stir until thickened, about 5 minutes. Remove bay leaf before serving.