2 pounds stew meat (chuck roast cut into 1/2 inch cubes)
1 Tablespoon vegetable oil
1 large onion,chopped
4 cups water
2 beef bouillon cubes
1/2 teaspoon pepper
2 teaspoons salt
6 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots,peeled and cut into 1/4 inch slices
1 rutabaga, peeled and cut into 1/2 inch cubes
1 cup of celery (halved and sliced into 1/4 pieces)
1/3 cup of flour
1 cup cold water
2 teaspoons Kitchen Bouquet or Gravy Master
In a Dutch oven place the oil and heat over medium-high heat.
Add the meat and brown. After meat is browned, add onions, water, bouillon cubes, pepper and salt.
Bring it to a boil...then reduce heat: cover and simmer 2 hours. Stir occasionally.
***While the meat mixture is simmering start preparing vegetables.
I prepare the potatoes and cover them with cold water until ready to use.
You can put carrots, rutabaga, and celery in a bowl and set aside until ready to use.
After 2 hours...add the vegetables (drain the water off the potatoes.)
Bring back to a boil and the cover and simmer for 30 minutes. Until vegetables are tender.
After 30 minutes,In a jar or a shaker, combine flour, water and Kitchen Bouquet/or Gravy Master. Shake well.
Stir into stew; bringing it back to a boil, stirring constantly. Boil for 2 minutes.
Serve with homemade bread and butter. Be careful...this is a yummy hot dish. Perfect for a winter feast.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
