Thick Beef Vegetable Stew

• 1/3 c. all-purpose flour
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 2 1/2 lb. bottom round, cut into 1 1/2-inch cubes
• 2 to 3 Tbsp. vegetable oil
• 2 large onions, sliced
• 2 small sweet green peppers, cut in small chunks
• 2 celery stalks, sliced
• 1 large garlic clove, pressed
• 3 large carrots, peeled and cut into chunks
• 4 medium-size potatoes, peeled and cut into chunks
• 1 small turnip, peeled and cut into chunks
• 1 small rutabaga, peeled and cut into chunks
• 3 c. beef broth
• 5 to 6 drops liquid red-pepper seasoning
• 1/8 tsp. leaf marjoram, crumbled
• 3 Tbsp. chopped parsley
• 1/8 tsp. leaf savory, crumbled

1. Combine flour, pepper and salt on a large piece of wax paper. Dredge beef cubes well on all sides with flour mixture.
2. Reserve flour for thicker gravy.
3. Brown meat in oil in large Dutch oven, working in batches if necessary.
4. Remove meat.
5. Saute onions, green peppers, celery and garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnip, rutabaga, beef broth, red-pepper seasoning, marjoram and savory.
6. Bring to a boil; add meat. Cover and simmer for 1 1/2 hours or until meat is tender, adding broth to mixture if it becomes too dry.

allpurpose, pepper, salt, bottom round, vegetable oil, onions, sweet green peppers, celery stalks, garlic, carrots, potatoes, beef broth, redpepper, leaf marjoram, parsley, leaf savory

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463963 (may not work)