5 lb. chuck roast (cut into stew)
4 med. potatoes, quartered
4 med. onions, cut in pieces
5 med. carrots, cut in pieces
3 parsnips or 1 rutabaga
1 c. all-purpose flour
Tony's seasoning
2 cans chicken broth

Season meat with Tony's; roll in flour, brown in hot oil. Add vegetables; stir to mix well with meat. Add chicken broth. Bring to a boil; lower to slow simmer. Stir often to prevent sticking. Cook for about 2 hours or until done. Serves 6.