Beef Stew

• 2 lb. beef stew meat, cut in bite size
• 1 large onion, chopped
• 5 or 6 ribs celery, chopped
• 6 medium white turnips (bite size)
• 4 or 5 red potatoes (bite size)
• 1 (16 oz.) can tomatoes (bite size) and juice
• 1 (6 oz.) can tomato sauce
• 1 (10 1/2 oz.) can beef consomme and add 2 or 3 cans water for juice
• 5 or 6 carrots (bite size)
• salt and pepper to taste
• 1 tsp. garlic powder
• 1 tsp. seasoned salt
• 2 bay leaves
• 2 tsp. Worcestershire sauce

1. Brown the meat in flour and oil.
2. Drain and cook in stew pot with onion, celery, tomatoes, tomato sauce, consomme and carrots until meat is tender.
3. Add turnips and cook about 1 1/2 hours. Add potatoes and seasonings.
4. Cook slowly until done, about 30 minutes.

beef stew meat, onion, celery, white turnips, red potatoes, tomatoes, tomato sauce, beef, carrots, salt, garlic powder, salt, bay leaves, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799898 (may not work)