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Brown Beef, Lamb or Veal Stew

3 pounds meat cut in medium sized pieces 3 tablespoons Argo or Kingsford's Cornstarch 1/2 tablespoon Karo, Blue Label 1/4 cup Mazola a 4 small onions 11/2 cups scraped, sliced carrots 6 medium sized potatoes 2 quarts boiling water 11/2 teaspoons salt 1/4 teaspoon pepper In buying meat for stew, purchase round, shin or rump of beef; shoulder or breast of lamb; or neck, shin or shoulder of veal. Cut the meat into medium-sized pieces, dust with the cornstarch and put in kettle with the onion, Karo and Mazola. Brown the meat. Add water and simmer, closely covered, for an hour. Season, add the carrots and potatoes and simmer a second hour. If necessary, thicken with a little more cornstarch rubbed smooth with an equal amount of cold water, and serve plain, or with small dumplings.