Recipe for Old-Fashion Beef Stew

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 x	Boneless Chuck Roast (2 Pounds), Cut into 1/2" cubes
1 tbl	Cooking oil
1 lrg	Onion, Chopped
4 cup	Water
1 tsp	Seasoned salt
1/2 tsp	Pepper
2 tsp	Salt, optional (up to 3)
5 med	Potatoes peeled, and cut into 1/2" cubes (up to 6)
5 med	Carrots, cut into 1/4" slices
1 med	Rutabaga, peeled, and cut into 1/2" cubes (Note: We used a Turnip)
1 cup	Sliced celery (1/2" pieces)
1/2 med	Head of cabbage, finely sliced
1/3 cup	All purpose flour

Instructions:

Instructions: Anne Heinonen, Howell, Michigan.

Yield: 8 servings. Diabetic Exchanges
included.

In a Dutch Oven over medium high heat, brown meat in oil. Add onion, water, seasoned salt, pepper, and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water, and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute.

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