The New Beef Stew

• 3/4 lb. lean beef stew meat
• 4 c. water
• 3 medium onions, halved
• 1 Tbsp. grated orange peel
• 1 Tbsp. instant beef bouillon granules
• 1 tsp. dried thyme, crushed
• 1/2 tsp. dried oregano, crushed
• 1/4 tsp. pepper
• 1 bay leaf
• 3 medium carrots, peeled
• 2 parsnips, peeled
• 1/2 medium turnip (about 1/2 lb.)
• 2 medium potatoes, peeled and cut into 1-inch chunks
• 1 c. frozen peas
• 1/4 c. fresh parsley or 1 Tbsp. dried flakes
• 2 Tbsp. all-purpose flour
• 1/2 c. cold water

1. Trim all excess fat from beef and discard.
2. Cut beef into 1-inch chunks.
3. Spray a Dutch oven or large heavy saucepan with nonstick spray coating.
4. Heat pan over medium-high heat; add beef and cook, stirring until brown on all sides.
5. Remove from heat. Carefully add water to the pan and return to the heat.
6. Bring to boiling, scraping up any brown bits from bottom of the pan.
7. Add onions, orange peel, bouillon granules, thyme, oregano, pepper and bay leaf.
8. Cover, return to heat and simmer for 1 hour.

lean beef stew meat, water, onions, instant beef bouillon granules, thyme, oregano, pepper, bay leaf, carrots, parsnips, potatoes, frozen peas, fresh parsley, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=862914 (may not work)