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Beef Stew
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Carolyn Haynes


  • 1/2 cup (125 ml) flour
  • 1 tsp (5 ml).salt
  • 1/4 tsp (1 ml). pepper
  • 2 lbs (.9 kg). beef stew meat, cut into 1 inch pieces
  • 2 tbsp (30 ml). shortening
  • 6 cups (1425 ml) hot water
  • 3 pared medium potatoes, cut into 1 inch cubes
  • 1 medium turnip, cut into 1 inch cubes
  • 4 carrots, cut into 1 inch slices
  • 1 green pepper, cut into strips
  • 1 cup (225 ml) sliced celery, cut into 1 inch pieces
  • 1/2 cup (125 ml) diced onion
  • 1 tbsp (15 ml). salt
  • 2 beef bouillon cubes
  • 1 bay leaf
  • Mix flour, salt and pepper.
  • Coat meat with flour mixture.
  • Melt shortening in large skillet; brown meat thoroughly.
  • Add water;heat to boiling. Reduce heat; cover and simmer 2 hours.
  • Stir in remaining ingredients.
  • Simmer 30 minutes or until vegetables are tender.
  • If desired, thicken stew:
  • In covered jar, shake 1 cup (225 ml) cold water and 2 tbsp (30 ml) to 4 tbsp (60 ml) flour until blended.
  • Stir into stew; heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
I like to add a can of green beans and peas near the end of cooking. You could add fresh with the rest of the veges. I omit the turnip as no one in my family eats it.

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