|Beef drippings/Oil||30 Milliliter (2 Tablespoon)|
|Lean boneless stewing beef||1 Pound, cut into small cubes (500 Gram)|
|Onion||1 , diced|
|Boiling water||2 1⁄2 Cup (40 tbs) (625 Milliliter)|
|Beef bouillon cube||1|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Potatoes||2 Large, peeled and cut into chunks (30 Milliliter)|
|Diced turnips||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Carrots||2 Large, scraped and cut into chunks|
|Peas||1⁄2 Cup (8 tbs) (125 Milliliter, Frozen Or Canned)|
|Flour||2 Teaspoon (10 Milliliter)|
|Cornstarch||2 Teaspoon (10 Milliliter)|
|Tomato paste||1 Teaspoon (5 Milliliter)|
|Seasoning||To Taste (Additional)|
Heat the dripping in a large skillet and add the cubed beef.
Stir fry on medium heat until a deep brown color on all sides.
Turn heat low and add the onion; stir until onion is lightly colored.
Add the next five ingredients and stir to dissolve brown bits in the pan.
Cover and simmer 1 hour.
Add potatoes and turnip and a little more boiling water if necessary.
Cover and simmer 10 minutes.
Add carrots and peas.
Cover and simmer until meat and vegetables are tender.
Stir flour and cornstarch with 1/3 cup (75 mL) cold water and the paste until smooth.
Add to the bubbly stew and cook and stir until thickened.
Taste and add seasoning.