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Beef Stew
2 pounds stew meat
4 each potatoes -- cubed
2 each carrots -- sliced
2 each celery stalks -- chopped
1 package Lipton beefy onion soup mix
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 each turnip -- cubed
1 Tablespoon beef bouillon
1 Tablespoon seasoned salt
1 each onion -- chopped
water -- to cover by one inch
cooking oil
Start by add a small amount of cooking oil in the bottom of Dutch oven and start browning stew meat salt and pepper to taste. Next add potatoes, carrots, turnip, celery, onion. Next add water enough to cover by at least 1 inch. Add seasonings, and simmer until potatoes, carrots, and turnip are tender. Now prepare a smooth liquid paste of 2 Tablespoons of cornstarch and 1 cup water to use to thicken the stew to the thickness you want. Serve with some rolls.
Richard Foote
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