Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Beef stew meat -- cut into |
| 1 \N | \" cubes |
| ½ cup | Flour |
| 2 tablespoons | Oil |
| 1 each | Bay leaf |
| 1 tablespoon | Worcestershire sauce |
| 1 each | Onion -- chopped |
| 1 cup | Beef bouillon |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Salt |
| 1 teaspoon | Sugar |
| 6 eaches | Carrots -- peeled and |
| \N \N | Sliced |
| 1 cup | Celery -- sliced |
| 4 eaches | Potatoes -- peeled/cut in |
| \N \N | Eighth |
| 12 eaches | Small white onions |
| 2 eaches | Medium turnips - optional -- |
| \N \N | Peeled and quartered |
| 4 cups | Water |
| 1 cup | Cooked okra - optional |
Coat meat with flour; set excess flour aside. In large skillet or slow-cooking pot with browning unit, heat oil. Brown meat on all sides. In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar, and vegetables. Pour water over all. cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about ¼ cup) dissolved in a small amount of water. Add okra if desired. Cover and cook on hight 10 to 15 minutes or until slightly thickened.
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