Beef Stew

2 lbs. stewing beef, cut into 1 inch cubes
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 tbsp. shortening
6 carrots, cut into 1 inch pieces
1 c. sliced celery
1 lg. onion, optional
1 clove garlic
1 (28 oz.) can tomatoes
1 bay leaf
1/3 c. water
3 lg. potatoes, optional

Mix flour, salt and pepper together and coat beef cubes with mixture. Heat shortening in large skillet. Put beef cubes and remaining flour mixture in pan, brown cubes. Combine all ingredients except water in cooker. Add water to skillet, scrape brown bits from bottom, and add to cooker. Cook on low 10 to 12 hours, on high 5 hours or on auto for 6 hours. Yield 4 to 6 servings. Note: Can freeze.