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Old Fashioned Beef Stew
2 lb Chuck roast, boneless; cut into 1/2" cubes
1 tb Oil
1 lg Onion; chopped
4 c Water
1 ts Salt, seasoned
1/2 ts Pepper
2 ts Salt; optional to 3 ts.
5 md Potatoes; peeled & cut into 1/2" pieces, to 6 potatoes
5 md Carrots; cut into 1/4" slice
1 md Rutabaga; peeled, cut into 1/2" cubes
1 c Celery; sliced 2/3" pcs.
1/2 md Cabbage head; finely sliced
1/3 c Flour
1 c Water, cold
2 ts Sauce, browning
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 the vegetables; cover
and simmer for 30 minutes or until 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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