Prep 20 mins
Cook 1 hr
A friend and I discovered this recipe a long time ago. It is easy to prepare and it's one of those recipes you can add to, or take away from (it's virtually impossible to mess up!). I like to make this early in the day, cooking it only till the veggies are crunchy. I reheat it for supper, and the veggies are fully cooked by the time it's ready to serve. Great with crusty rolls or good home-made bread. Enjoy. (I have been known to toss in a few lima beans or parsnips, or even cabbage.)
- 3 tablespoons canola oil
- 1 1⁄4 lbs lean stewing beef
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 2 cups water
- 3 -4 tablespoons ketchup
- 1 cup coarsely chopped celery
- 1 medium onion, cut in chunks
- 12 -14 baby carrots
- 1 small turnip (very small, and cut about the same size as the carrots)
- 3 medium potatoes (washed and unpeeled)
- Trim stewing beef and cut into bite-size pieces.
- In a plastic bag, combine flour, salt, pepper and thyme.
- Add meat to flour mixture and shake well.
- Using a large, non-stick pot brown the meat in the Canola oil (make sure to use all the flour).
- When well-browned, add the 2 cups of water and the ketchup, onions and celery.
- Cover and let simmer for about 40 minutes, stirring often to prevent sticking.
- Add the carrots and turnips and simmer for about 10-15 minutes, again stirring occasionally.
- Cut the unpeeled potatoes into about 1" cubes, cover and simmer till potatoes are almost cooked, about 15 minutes.
- Season to taste. The gravy can be thinned with a bit more water, if necessary.