Use a camp oven for this recipe. Combine flour, salt and pepper. Dredge meat in flour mixture. Heat shortening and brown meat in Dutch oven. Pour off fat. Add water, bay leaf and thyme. Cover tightly and cook for 2 hours. Add vegetables and continue cooking covered for 30 minutes or until meat is tender and vegetables are done. Use flour to thicken cooking liquid to desired consistency for gravy. Makes 6 servings.
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When back packing and eating freeze dried food carry a small amount of spices to make the food more flavorful. A small amount of Tabasco sauce can spice up any meal as well - just don't carry the whole bottle.