Harvest Stew

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

1 pound cubed lean beef
2 tblsps flour
2 tblsps oil or melted shortening
1 tsp salt
¼ tsp pepper
1 onion, chopped
1 10-oz can tomatoes
2 cups water
1 bay leaf
1 pkg frozen lima beans
2 cups diced carrots
¼ cup uncooked elbow macaroni
1 4-oz. can mushrooms, with liquid
1 12-oz. can corn kernels, with liquid

Directions: Dredge the meat with seasoned flour and brown lightly on all sides in the oil or fat. Add all additional ingredients except mushrooms and corn. Bring to the boiling point, cover, lower flame to simmer point and cook 1½ hours. Add mushrooms and corn. Taste and add more seasonings if needed. Cook 15 to 20 minutes longer. If gravy is too thin, uncover for the last cooking step. If too thick, add water. With a tossed green salad, this is a perfect meal. Make the dessert light. Serves 6