Beef Stew

Debbie Flinner of Canton, Oh

Ingredients:

• 1 lb. beef boneless chuck, tip or round, cut into 1″ cubes*
• 1 Tbsp. shortening
• 3 cups hot water
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 large potato, cut into 1″ pieces
• 1 med. turnip, cut into 1″ pieces
• 2 carrots, cut into 1″ pieces
• 1 medium green pepper, cut into 1″ pieces
• 1 celery stalk, cut into 1″ pieces
• 1 small onion, chopped
• 1/2 tsp. bottled brown Bouquet sauce
• 1-1/2 tsp. salt
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 cup cold water
• 2 Tbsp. flour

Directions:

1. Cook and stir beef in shortening in a Dutch oven until beef is brown; about 15 minutes.
2. Add 3 cups hot water, 1/2 tsp. salt and pepper and heat until boiling, reduce heat, cover and simmer until beef is almost tender, 2 to 2-1/2 hours.
3. Stir in cut up vegetables, Bouquet sauce, 1-1/2 tsp. salt, bouillon cube and bay leaf.
4. Cover and simmer until vegetables are tender, about 30 minutes.
5. Shake the cold water and flour in a tightly covered container; stir gradually into stew.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute, reduce heat until ready to serve.
8. Serves 5-6.