Vegetable Beef Stew

2 beef shanks, 1 1/2 to 2 lbs.
5 Bouillon cubes
6 c. water
1/2 package of french onion soup

1/2 to 3/4 c. sliced celery
1/2 c. chopped onions
2 medium carrots, sliced 1-1 1/2 c.
2 to 3 medium red-skinned potatoes, peeled and cut 1/2 in

1/2 tsp. salt
1/2 tsp. seasoned salt/creole seasoning
1/4 tsp. ground black pepper
4 TB.  flour mixed with equal amounts of cold water

Combine beef, broth, onion soup, water, celery, onion.
Simmer uncovered for 10 minutes. 

Cover and cook over low heat for 45-60 minutes.
Add carrots and potatoes.   Cook 20 minutes longer.  Remove beef and cut up. (Discard fat/bones)

Return the beef to the stockpot, along with seasonings.  Cover and cook for about 45 minutes. 
Combine the flour and water; stir into the stew mixture.  Continue to cook, stirring occassionaly for about 10-20 minutes, until thickened. 

Taste and adjust seasonings.