3 lbs. boneless beef chuck, cut in 1 1/2" cubes
1/3 c. all purpose flour
1 tbsp. salt
3 tbsp. pure vegetable oil
1 qt. boiling water
1 onion
1 sm. bunch celery leaves
4 sprigs parsley
2 cloves garlic, crushed
1 bay leaf
1 tsp. thyme leaves
2 1/2 tbsp. Worcestershire sauce
1 lb. sm. white onions, peeled & quartered
1 lb. carrots, peeled & quartered
2 lbs. med. potatoes, peeled & quartered
2 med. white turnips, peeled & quartered
4 celery ribs, cut in 2" chunks
1/4 c. cold water
1 lb. fresh mushrooms or 2 (6-8 oz.) cans whole mushrooms (opt.)
3 tbsp. butter

1. Pat meat dry with paper towels. Toss beef cubes in flour mixed with salt. Reserve leftover flour mixture.

2. In a large, heavy 6 to 8 quart Dutch oven heat oil until hot. Brown beef cubes, several at a time, over medium high heat until well browned on all sides. Remove pieces as they are done.

3. Add boiling water. Cook and stir to scrape drippings from bottom of pan.

4. Return beef to pan along with clove studded onion, celery leaves, parsley, garlic, bay leaf, thyme and Worcestershire sauce. Stir to mix. Heat to boiling point. Reduce heat and simmer, covered for 1 1/2 hours.

5. Add onions and carrots; simmer, covered, for 20 minutes. Add potatoes, turnips and celery; simmer, covered, for 20 minutes or until tender.

6. Combine reserved flour with cold water. Slowly stir into stew. Cook and stir for 2 minutes.