Old-Fashioned Beef Stew
Print This Recipe
2 pounds beef stew meat, cut into 1-1/2 inch cubes
1/2 cup flour
2 tablespoons oil
1 bay leaf
1 tablespoon Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 teaspoon pepper
2 teaspoons salt
1 teaspoon sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quartered (optional)
4 cups water
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 over all. Cover and cook on LOW for 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 slightly thickened.