Ingredients

1/2 C. all-purpose flour
2 pounds beef stew meat cut in 1 inch pieces
3 Tbsp. shortening
5 medium carrots chopped
1 can tomatoes-16 oz. cut up
1 can cut green beans-15 1/2 oz. drained
1 package frozen Mexican style vegetables-10 oz.
1/2 C. chopped onion
1/4 C. chopped celery
1/4 C. chili sauce or ketchup
1 Tbsp. instant beef bouillon granules
Golden Corn Bread:
1 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1 C. milk
1/4 C. melted butter

Cooking Instructions

In plastic bag, combine 1/4 C. of the flour, 1/2 tsp. salt and 1/8 tsp. pepper. Add beef cubes a few at a time, shaking to coat. In skillet, brown meat quickly in hot shortening and transfer to crock pot. Add carrots, un-drained tomatoes, beans, Mexican style vegetables, onion, celery, chili sauce and bouillon granules, mix well. Cover, cook on low heat setting for 8 to 10 hours. Blend 1/2 C. cold water slowly into remaining flour, stir into stew. Cover, cook on high heat setting until thickened, 30 minutes. Serve over Golden Corn Bread. Golden Corn Bread: Combine all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Combine egg, milk, and butter, add to dry ingredients. Stir until moistened. Pour into well greased 8 by 8 by 2 inch baking pan. Bake at 400 degrees until golden brown, 20 to 25 minutes
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: