1 lb. stew beef
4 carrots, sliced
1 lg. onion, sliced
1 green pepper, sliced
4 fresh mushrooms, sliced
4 potatoes, cut in half
1 clove garlic
1/2 c. cut up turnips
Salt
Pepper
Flour
Butter
2 c. beef broth

Combine flour, salt and pepper in sandwich bag. Dredge beef in flour mix; brown in butter in cast iron skillet. Remove meat. Add 2 cups broth to skillet; stir. Put all of the ingredients in bean pot; cover. Bake at 325 degrees for 1 1/2 hours.

HINTS: This can be made in a pot on top of the stove. Do not freeze once you have added the potatoes. If a thicker stew is desired, either thicken with a little flour mixed with broth to make a paste or add a package of gravy mix. Cooking slowly on the back of the stove will make the stew thicken slightly.

This reheats nicely in the crock pot and can be left on the counter for 1 meal while you go shopping.