2 pounds of Beef stew meat, cut into 1 " cubes 1/2 cup of flour 2 tablespoons of oil 1 Bay leaf 1 tablespoon of Worcestershire sauce 1 onion, chopped 1 cup of beef bouillon 1/4 teaspoon of pepper 2 teaspoons of salt 1 teaspoon of sugar 6 carrots, peeled and sliced 1 cup of celery, sliced 4 potatoes, peeled/cut 12 Small white onions 2 medium turnips, optional - peeled & quartered 4 cups of water 1 cup of cooked okra, optional
Coat meat with flour; set excess flour aside. In large skillet or slow-cooking pot with browning unit, heat oil. Brown meat on all sides. In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar, and vegetables. Pour water over all. cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of water. Add okra if desired. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serves 7
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