|Garlic||1 Clove (5 gm), chopped|
|Onion||1 Medium, chopped|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Rutabaga||1 Small, pared and cut into cubes (Yellow Turnip)|
|Carrots||3 Medium, pared and cut into 2 inch pieces|
|Sweet potatoes/Yams||4 , pared and cut into quarters|
|White potatoes||2 Large, pared and cut into quarters|
|Corn ears||4 Medium, cut into 2 inch pieces|
|All purpose flour||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
1. Cut beef into 1 1/2-inch pieces, trimming fat. Slice sausage.
2. Heat a kettle or Dutch oven. Melt the fat trimmings to make 2 tablespoons drippings. Brown the beef pieces on all sides, a few at a time, removing pieces as they brown. Add sausage, salt, pepper, garlic, onion and celery; saute until vegetables are almost tender. Return beef; add parsley and boiling water. Return to boiling; lower heat; cover. Simmer 1 1/2 hours, or until meat is almost tender.
3. Add rutabaga, carrots, sweet potatoes, white potatoes; simmer 50 minutes longer, or till the meats and vegetables are tender. Add corn; simmer 10 minutes longer.
4. Remove meats and vegetables to a large serving platter. Skim fat from liquid in pan, if necessary. Blend flour and water in a cup. Stir into boiling liquid in pan. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes.