Old-Fashioned Beef Stew

• 2 lb. beef stew meat, cut into 1 1/2-inch cubes
• 1/2 c. flour
• 2 Tbsp. oil
• 1 bay leaf
• 1 Tbsp. Worcestershire sauce
• 1 onion, chopped
• 1 c. beef bouillon
• 1/4 tsp. pepper
• 2 tsp. salt
• 1 tsp. sugar
• 6 carrots, peeled and sliced or quartered
• 1 c. sliced celery
• 4 potatoes, peeled and cut into eighths
• 12 small white onions
• 2 medium turnips, peeled and quartered (optional)
• 4 c. water
• 1 c. cooked okra (optional)

1. Coat meat with flour; set excess flour aside.
2. In large skillet or slow-cooking pot with browning unit, heat oil.
3. Brown meat on all sides.
4. In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar and vegetables.
5. Pour water over all.
6. Cover and cook on low 8 to 10 hours.
7. Turn control on high.
8. Thicken sauce with flour left over from coating (about 1/4 cup), dissolved in a small amount of water.
9. Add okra, if desired.
10. Cover and cook on high 10 to 15 minutes, or until slightly thickened.
11. Makes up to 6 to 8 servings.

beef stew meat, flour, oil, bay leaf, worcestershire sauce, onion, beef bouillon, pepper, salt, sugar, carrots, celery, potatoes, white onions, water, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990599 (may not work)