Beef Stew

Submitted by: Academy Canada Culinary Arts Class
Rate it!
   
[print]   [share recipe]   [share website]
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
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.

Comments:
Adding summer savory to a stew makes it taste a lot better. My Grandmother and Mother have made it that way all their lives.
Darlene Smith