Beef Stew

• 1 Tbsp. vegetable oil
• 1 lb. beef boneless chuck, cut into 1-inch cubes
• 3 c. hot water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 carrots, chopped
• 1 1/4 c. potato
• 1 c. turnip
• 1 c. green pepper
• 1/2 c. celery
• 1/4 c. onion
• 1/2 tsp. browning sauce
• 1 tsp. salt
• 1 bay leaf
• 1/2 c. cold water
• 2 Tbsp. flour

1. Heat oil.
2. Cook beef in oil about 15 minutes, stirring occasionally, until brown.
3. Add hot water, 1/2 teaspoon salt and pepper.
4. Reduce heat to low.
5. Cover and simmer 2 to 2 1/2 hours. Stir in remaining ingredients (not cold water or flour).
6. Simmer 30 minutes.
7. Remove bay leaf.
8. Shake cold water and flour in tightly covered container; gradually stir into beef mixture.
9. Heat to a boil.
10. Boil for 1 minute.
11. Reduce heat to low.

vegetable oil, beef, water, salt, pepper, carrots, potato, green pepper, celery, onion, browning sauce, salt, bay leaf, cold water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=99627 (may not work)