Curry Stew

In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often.

Add 2 cups hot water; bring to a boil. Add salt, pepper and garlic; cover and simmer until meat is tender, about 1 1/2 hours, stirring occasionally to keep from sticking. Add potatoes and carrots.

Cover and cook for 30 to 40 minutes; test to see if vegetables are tender, then add celery and onions. Add more water if necessary.

Cover and simmer for 15 minutes. Blend 1/3 cup cold water into the flour and curry powder.

Stir slowly into hot stew mixture.

Let simmer another 15 minutes. Serve stew over rice.

Makes 6 to 8 servings.