Source:

Carolyn Haynes

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.