This is an old family recipe, which tastes even better than it looks
Great on a cold winter day!
2T all-purpose flour
1/2 tsp garlic powder
1/2 tsp pepper 1 tsp oregano,
1 1/2 lb stewing beef,
2 Tbsp canola oil ,
2 medium onions, sliced .
2 packets oxo beef broth (mixed in 2 cups of water)
4 carrots, peeled and sliced.,
1 turnip, peeled and sliced.
3 celery stalks, 1 inch pieces.,
6 potatoes, peeled and diced.
1. In a bowl, combine flour, salt pepper garlic powder and oregano.
dredge beef cubes through flour mixture
2. In a large heavy bottom stock pot, heat oil over medium heat. Add meat, onions and brown.
3. Add beef broth, and bring to a boil reduce heat and simmer, covered, for 1 to 2 hours or until beef is tender.
4. Add raw vegetables. Starting with turnip, bring to the boil reduce heat simmer for 15 minutes.
Then add carrots bring to a boil reduce heat simmer 15 minutes, add potatoes. Continue to simmer for about 1/2 hour until vegetables are tender. . adding just enough water to cover. ready to serve, (Note: This tastes BEST the next day. Gives the flavours a chance to blend.)
if you like a thicker broth(Shake about 2 tbsp flour in a container with about 1/3 cup water. Add to stew as needed to thicken.)
Makes 6 servings
My sister makes a beef pot pie by putting left over stew in a 9 x 13″ casserole, make a biscuit dough and lay the dough over the pan and crimp down the edges. Bake at 400 degrees for 20 minutes.