Old-Fashioned Beef Stew

Old Fashioned Beef Stew

2 lb. Chuck roast cut into 1 1/2″ cubes
1/2 cup All-purpose flour (or as needed)
2 Tbl. Oil
1 Bay leaf
1 Tbl. Worcestershire sauce
1 Onion, chopped
1 cup Beef bouillon
1/4 tsp. Pepper
2 tsp.  Salt
1 tsp. Granulated sugar
6 Carrots, peeled and sliced or quartered
1 cup  Celery
4 Potatoes, peeled and cut into eights
12 small White onions or an additional 1-2 regular onions
2 medium turnips, peeled and q;uartered (optional)
4 cups Water or beef broth (you might want to reduce the salt if you use canned broth)
1 cup Cooked okra (optional)

Coat meat with flour; set excess flour aside.  In large skillet or slow-cooking pot with browning unit, heat oil.  Brown meat on all sides.  In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar, and vegetables.  Pour water (or broth) over all.  Cover and cook on low 8 to 10 hours.  Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of water.  Add okra if desired.  Cover and cook on high 10 to 15 minutes or until sllightly thickened. 

Yield  6 to 8 servings.

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