2 lb Beef stew meat, cut in cubes
2 tb Shortening
2 c  Water
3 tb Prepared mustard
1 ts Seasoned salt
6 md Onions, quartered
2 c  Sliced carrots
1/3 c  Water
3 tb Cornstarch

In a 3 quart suacepan, brown feef, half at a time, in melted shortening.
Sprinkle with a little salt. Add the 2 cups of water, mustard and seasoned
salt. Simmer covered for between 1 hour and 1 and one half hours or until
meat is almost tender. Add onions and carrots and cook 30 minutes more or
until vegetables are tender. Stir the 1/3 cup of water into the cornstarch
and add to the stew. Cook and stir until the mixture is thickened and
bubbly. Cook 1 minute more.