Grandma'S Beef Stew

• 1 1/2 to 1 3/4 lb. beef, chuck or round steak
• 2 turnips
• 4 carrots
• 1 c. sliced celery
• 3 medium onions, sliced
• 1/4 c. chopped parsley
• 1 Tbsp. butter
• 2 bay leaves
• 8 to 10 whole allspice
• 2 to 4 whole cloves
• 2 Tbsp. vinegar
• 1 1/4 c. beef broth
• salt
• Brussels sprouts and peas (optional)

1. Cut meat in 1 1/2-inch chunks.
2. Peel vegetables.
3. Cut into chunks or wedges.
4. Brown meat in butter in heavy Dutch oven. Remove and reserve.
5. Saute vegetables in same pan a few minutes until lightly browned.
6. Add meat and chopped parsley to vegetables.
7. Stir in spices and broth.
8. Add vinegar.
9. Cover and simmer for 1 3/4 hours or until meat is tender.
10. Add sprouts and peas.
11. Cook 5 to 10 minutes longer.
12. Garnish with red pepper, if used.

beef, carrots, celery, onions, parsley, butter, bay leaves, allspice, cloves, vinegar, beef broth, salt, brussels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440113 (may not work)