Tuesday, November 7, 2017


1 lb cubed beef stew meat

2 Tbs. flour
1 Tbs fat (shortening or oil)
1 chopped onion
1 large potato that's peeled and cut into chunks
2 sliced carrots
1 turnip (cut into chunks)
1 beef bouillon cube
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. flour
1/4 cup water
1 can peas, drained
1 can whole-kernel corn, drained
1 can cut green beans, drained

Toss the meat with the 2 Tbs. flour. Heat fat in a Dutch oven over medium-high heat. Add the beef and cook, stirring often, until browned. Add the onion and cook, stirring often, for 5 minutes or until softened. Add the potato, carrots, turnip, bouillon cube, spices and enough water to cover all. Put lid on Dutch oven and bring to a boil. Reduce the heat to medium-low and cook for 1 hour or until the meat is tender. Mix the 1/4 cup water with the 2 Tbs. flour and stir into the stew with the canned vegetables. Bring to a boil and cook a few minutes until thickened and heated through.

Garnish as desired.

Serves 6
File photo for reference only.

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