Old-fashioned beef stew

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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