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Beef Stew with Fresh Vegetables

2 pounds stew beef

1 cup chopped onions

1 teaspoon seasoned salt

3 cups diced potatoes

2 cups diced carrots

1 stalk celery, cut into 1/2-inch pieces

2 tablespoons flour

black pepper to taste

Rinse the beef under cold running water. Put it in a pot with the seasoned salt and onions. Mix these ingredients and cook over medium heat for about 15 minutes, until the meat is browned on all sides. Add hot water to the pot until it comes to a level 1 inch higher than the meat. Reduce the heat to low and cook slowly, covered, for 1 1/2 hours or until the meat is tender when pierced with a fork. Add the potatoes, carrots, and celery. Cover the pot again and cook, stirring occasionally, for another 20 minutes or until the vegetables are tender. Add a little hot water if necessary to keep the ingredients covered. To thicken the stew, make a paste by combining the flour with 1/2 cup water (mixing them well) and stir the paste into the ingredients in the pot a little at a time, using only as much as needed to make the stew as thick as you like it. Add pepper and cover the pot and let the stew sit for 15 minutes to ripen in flavor.