Old Fashioned Beef Stew
|Boneless chuck roast||1 , cut into 1/2-inch cubes|
|Cooking oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Water||4 Cup (64 tbs)|
|Seasoned salt||1 Teaspoon|
|Potatoes||6 Medium, peeled and cut into 1/2-inch cubes|
|Carrots||5 Medium, cut into 1/4-inch slices|
|Rutabaga||1 Medium, peeled and cut into 1/2-inch cubes|
|Sliced celery||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Cabbage head||1⁄2 Medium, finely sliced|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cold water||1 Cup (16 tbs)|
|Browning sauce||2 Teaspoon|
In a Dutch oven over medium-high heat, brown meat in oil.
Add onion, water, seasoned salt, pepper and salt; bring to a boil.
Reduce heat; cover and simmer for 2 hours.
Add vegetables; cover and simmer for 30 minutes or until meat and vegetables are tender.
Combine flour, browning sauce and cold water.
Stir into stew; bring to a boil, stirring constantly.
Boil for 1 minute.