500 g lean stewing beef 1 lb
15 ml flour 1 tbsp
10 ml vegetable oil 2 tsp
500 ml parsnips, sliced 2 cup
500 ml carrots, sliced 2 cup
250 ml onions, sliced 1 cup
375 ml boiling water 1 1/2 cup
2 beef bouillon cubes
45 ml red wine vinegar 3 tbsp
45 ml ketchup 3 tbsp
20 ml prepared mustard 4 tsp
5 ml worcestershire sauce 1 tsp
25 ml flour 2 tbsp
45 ml cold water 3 tbsp
Cut beef into 1 inch (2.5 cm) cubes. In a large bowl, toss beef with flour; set aside. In a large nonstick skillet; heat oil over medium-high heat; add beef and cook for 4 to 5 minutes or until browned on all sides. Place in slow cooker. Add parsnips, carrots and onions. In a medium bowl; blend together water, bouillon, vinegar, ketchup, mustard and worcestershire sauce. Add to slow cooker; stir gently. Cook, covered, on low setting for 9 hours. In a measuring cup, whisk together flour and water. Add flour mixture to stew; stir gently to blend. Increase heat setting to high; cook, covered, for 15 minutes or until thickened.
Serves 8