1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lb. boneless chuck stew beef, cut in 1" cubes
2 tbsp. fat or oil
3 c. water
3 med. onions, sliced
4 med. potatoes, chopped
5 med. carrots, quartered
1 turnip, diced
1/4 c. water

Combine flour, salt and pepper; coat meat with seasoned flour. Save remaining flour. Brown meat in hot fat in a 4 quart saucepan. Add water and cover tightly. Simmer until meat is tender, about 1 1/2 hours. Add onions, potatoes, carrots and turnip. Cover and simmer 15 minutes until all vegetables are tender.

Blend 1/4 cup water with remaining flour. Add to stew stirring gently. Cook until liquid thickens slightly. Makes 6 servings.