Beef Stew
Difficulty: easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour
2 cups stewing beef, chopped
1/2 cup butter (or margarine)
1 large onion, chopped
1 medium carrot, chopped
2 stalks celery, chopped
1 small can diced tomatoes
1 small turnip, chopped
1 medium parsnip, chopped
2 small potatoes, unpeeled, washed & chopped
2 tbsp flour
1-2 cups water (or beef stock)
Salt & pepper to taste
1/2 cup butter (or margarine)
1 large onion, chopped
1 medium carrot, chopped
2 stalks celery, chopped
1 small can diced tomatoes
1 small turnip, chopped
1 medium parsnip, chopped
2 small potatoes, unpeeled, washed & chopped
2 tbsp flour
1-2 cups water (or beef stock)
Salt & pepper to taste
Sauté beef in butter with onion, carrot, celery and tomatoes. When onion is translucent, add turnip, parsnip and potatoes. When turnip is nearly cooked, add flour and enough water (or stock) to make a gravy. Cook on low heat for 30-40 min. or until the meat is tender. Season with salt & pepper.
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