John Mulligan'S Mulligan Stew

• 4 lbs stewing beef, cut in 1 1/2 inch cubes
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 3/4 cup all-purpose flour, divided
• 2 tablespoons canola oil or 2 tablespoons any vegetable oil (you may need more)
• 3 large carrots, scraped and cubed
• 1 cup cubed turnip (peeled)
• 1 small onion, peeled and sliced into thin rings
• 4 large potatoes, preferably baking potatoes (peeled and cut into 1/2 inch slices)

1. Sprinkle the beef with the salt and pepper and dredge in 1/2 cup of the flour, coating pieces well.
2. Heat 1 tbsp of the oil in a large cooking pot.
3. Brown the meat on all sides-- do this in batches-- over medium-high heat; use more oil as needed.
4. Set meat aside once browned.
5. Pour 1/2 cup water into the pot and scrape bottom and sides with a wooden spoon to dislodge all the brown bits.
6. Return meat to pot.
7. Add enough water to cover meat by one inch and bring to a boil; boil for 5 minutes.
8. Reduce heat and simmer meat for two hours; skim away any foam as necessary.
9. After two hours, add carrots, turnips, onion slices and potatoes to stew.
10. Simmer until the vegetables are tender, about 45 minutes; add water if necessary to barely cover the stew.
11. In a bowl or measuring cup, combine the remaining 1/4 cup flour with 1/2 cup of the cooking liquid and whisk to a smooth paste.
12. Whisk or stir into the stew; simmer for an additional 10 minutes.
13. Add salt and/or pepper to taste, and serve.
14. Note: The recipe doesn't call for any herbs or spices, but I would add some fresh herbs along with the vegetables; I would suggest fresh thyme and fresh parsley.

stewing beef, salt, fresh ground black pepper, allpurpose flour, canola oil, carrots, onion, potatoes

Taken from www.food.com/recipe/john-mulligans-mulligan-stew-39872 (may not work)