1 lb. stew beef, cut up
Seasoned flour (below)
1 mild onion, chopped
1 potato, cut up
2 turnips, cut up
2 carrots, chopped
Salt and pepper
2 tablespoon flour (about)
Seasoned Flour:
For each pound of beef mix 1/4 cup flour, 3/4 teaspoon salt, and 1/4 teaspoon each pepper and paprika.
Dredge beef in seasoned flour and brown with onion in a deep pot. Cover with water and simmer for at least half an hour–the longer you simmer the meat the more tender it will be. Add potato, turnips, and carrots and simmer until the vegetables are tender, about half an hour, stirring occasionally. Add salt and pepper to taste, then add flour to thicken and bring to a boil. Take off heat and let cool a little before serving.
This recipe can be doubled or tripled, etc., as long as you have a big enough pot. You can use more potatoes instead of turnips and adjust the ingredients to suit you. It can be made in as little as an hour and a half, but longer simmering is better.