Traditional Beef Stew
Difficulty: easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour
2 lbs beef, cut into bite-size chunks
Vegetable oil
1 tsp Worcestershire sauce
1 med. onion, sliced
1 tbsp salt
1/2 tsp paprika
Dash ground cloves
1/4 tsp minced garlic
2 bay leaves
1 tsp sugar
1/4 tsp pepper
1 med. turnip, peeled and quartered
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
3 tbsp flour
Vegetable oil
1 tsp Worcestershire sauce
1 med. onion, sliced
1 tbsp salt
1/2 tsp paprika
Dash ground cloves
1/4 tsp minced garlic
2 bay leaves
1 tsp sugar
1/4 tsp pepper
1 med. turnip, peeled and quartered
6 carrots, peeled and quartered
4 potatoes, peeled and quartered
3 tbsp flour
In Dutch oven or large saucepan, brown meat in oil. Add 2 cups hot water and next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves, add vegetables. Cover and cook for 30-40 minutes or until vegetables are tender. Blend flour in 1/3 cup cold water. Stir into stew; cook until thick and bubbly.
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