Classic Old Fashioned Beef Stew

I remember my Grandmother making this stew.
It is a good dish to let simmer on the back
burner of the stove nice and warm awaiting
the farm hands to come in from the fields.
This recipe can be doubled or even tripled.

Ingredients:
1/2 cup flour
1 teaspoon. salt
1/4 teaspoon black pepper
2 lb. beef stew meat, cut into 1 inch pieces
2 tablespoon vegetable shortening
6 cup hot water
3 potatoes, peeled and cut into 1-inch cubes
1 med. turnip, peeled cut into 1-inch cubes
4 carrots, cut into 1-inch slices
1 green pepper, cut into strips
1 cup sliced celery
1/2 cup diced onion
1 teaspoon salt or to taste
2 beef bouillon cubes
1 bay leaf

Directions:
Mix flour, 1 teaspoon salt and pepper.
Coat meat with flour mixture.
Melt shortening in large skillet,
brown meat thoroughly on all sides.
Add water; heat to boiling.
Reduce heat; cover and simmer 2 hours.
Stir in remaining ingredients.
Simmer until vegetables are tender.