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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