beef stew or venison stew

Ingredients

• 1-1/2 lbs. - beef or venison stew meat, cut into 3/4" pcs.
• 1/2 cup - flour
• 2-3 tablespoons shortening (add more if need be)
• - salt and pepper, season according to taste
• 1 medium onion, chopped fine
• several large dashes of worcestershire sauce
• 6 cups - hot water
• 2 teaspoons beef bouillon granules
• pinch - of dried thyme
• 1 - bay leaf
• 1 Tbsp. - lemon juice (this tenderizes the meat while cooking)
• 4 - whole cloves
• 5 - carrots, sliced thin
• 4 - medium-sized potatoes, cubed small
• 1/2 to 1 - green or yellow bell pepper, chopped fine
• 1 stalk - celery, sliced thin
• 1 (4 oz.) - can mushroom stems & pieces, drained
• 1 - (14.5 oz.) can whole tomatoes, cut up
• 1/2 cup - frozen peas, optional (*see note)
• 4 Tbsp. - flour (l use cornstarch)
• 1/2 cup - cold water
• 1 tsp. - kitchen bouquet browning & seasoning sauce (opt.)