Beef Cawl

• 2 1/4 lbs beef stew meat
• 1/2 cup flour
• 1 tablespoon fresh ground black pepper
• 1 tablespoon thyme
• 1/2 tablespoon salt
• 1 dash turmeric (optional)
• 1 dash paprika (optional)
• 2 dashes ground garlic (optional)
• 1 large onion
• 3 leeks
• 2 parsnips
• 1 turnip
• 7 carrots
• 16 ounces baby bella mushrooms
• 3 medium russet potatoes
• 4 cups beef stock
• 4 cups water
• 2 -3 tablespoons extra virgin olive oil

1. In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
2. Close bag and shake well.
3. Add beef to the bag and mix well coating all pieces.
4. In a large dutch oven heat oil, and brown the beef.
5. finely chop 1/2 onion add to beef.
6. while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
7. Once onions appear caramelized add beef stock.
8. Allow to come to slow boil, and simmer for 45 minutes.
9. Clean and chop all other root vegetables add to pot.
10. at the same time add 4 cups of water.
11. Allow to come to slow boil and simmer for another hour.
12. Clean and add mushrooms.
13. Allow to simmer for another 30 minutes.

beef stew meat, flour, fresh ground black pepper, thyme, salt, turmeric, paprika, ground garlic, onion, leeks, parsnips, carrots, bella mushrooms, russet potatoes, beef stock, water, extra virgin olive oil

Taken from www.food.com/recipe/beef-cawl-526182 (may not work)