Old-Fashioned Beef Stew

• 1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 1 large onion, chopped
• 5 cups water
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 2 to 3 teaspoons salt, optional
• 5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
• 5 medium carrots, cut into 1/4-inch slices
• 1 medium rutabaga, peeled and cut into 1/2-inch cubes
• 1 cup sliced celery (1/2-inch pieces)
• 1/2 medium head cabbage, finely sliced
• 1/4 cup all-purpose flour
• 3/4 cup cold water
• 2 teaspoons browning sauce, optional

1. In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

chuck roast, canola oil, onion, water, salt, pepper, salt, potatoes, carrots, celery, head cabbage, allpurpose, cold water, browning sauce

Taken from www.tasteofhome.com/recipes/old-fashioned-beef-stew/ (may not work)