• Servings: 5-6
• 1 1/2 lb beef boneless chick, tip or round, cut into 1 inch pieces
• 1 tablespoon shortening
• 3 cups hot water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large potato, cut into 1 inch pieces (about 1 cup)
• 1 medium turnip. cut into 1 inch pieces (about 1 cup)
• 1 medium bell pepper, cut into 1 inch pieces (about 1 cup)
• 2 medium carrots, cut into 1 inch pieces (about 1 cup)
• 1 medium stalk celery, cut into 1 inch pieces (about 1/2 cup)
• 1 small onion, chopped
• 1/2 teaspoon bottled brown bouquet sauce
• 1 1/2 teaspoon salt
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 cup cold water
• 2 tablespoons flour

1. Cook and stir beef in shortening in 12-inch skillet or dutch oven until beef is brown., about 15 minutes
2. add 2 cups hot water, 1/2 teaspoon salt and the pepper
3. heat to boiling, reduce heat. Cover and simmer until beef is almost tender, 2 -2 1/2 hours
4. Stir in potatoes, turnip, carrots, green pepper, celery, onion, bouguet sauce, 1 1/2 teaspoon salt, the bouillon cube and bay leaf.
5. Cover and simmer until vegetables are tender, about 30 minutes.
6. shake 1/2 cup water and the flour in tightly covered container; stir gradually into stew.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Goes great with a nice rustic bread or corn bread

I have been using this recipe for over 20 years. It came from my Betty Crocker cookbook. I sometimes will alter the recipe slightly by adding more beef, garlic...and various herbs and spices and what ever veggies I have on hand. It's a great starter recipe.