2 1/2 to 3 lbs. beef, cut into 1" cubes
1 lb. carrots, cut into 1" slices
1 turnip, cut into 1" cubes
1 tsp. salt
1/2 tsp. garlic powder
1/2 c. diced onion (1 sm. onion)
4 pared potatoes, cut into 1" cubes
1 (16 oz.) can tomatoes
1/2 tsp. paprika
2 tbsp. butter
1/4 tsp. pepper
8 c. hot water
2 beef bouillon cubes
1/3 c. flour

Mix flour, salt, pepper, paprika and garlic powder. Coat meat with this mixture. Melt butter in skillet and brown meat with onion thoroughly.

Add water; heat to boiling. Reduce heat; add bouillon cubes. Cover and simmer 1 hour. Stir in potatoes, tomatoes, carrots and turnip. Simmer 30 minutes or until vegetables are tender.

For thicker stew: Shake 1 cup cold water and 2 to 4 teaspoons of flour, in a covered small jar, until blended. Stir in stew; heat until boiling, stirring constantly. Boil and stir 1 minute.

Serves 8.