3 lbs chuck, round or rump beef
3 tbsp hot fat
1 cp sliced carrots
1 cp sliced onions
1 cp sliced turnips
1 cp chopped celery
1 - Take about 3 lbs chuck, round or rump beef; season with salt and pepper and sprinkle with flour.
2 - In 3 tbsp hot fat brown the meat on all sides to keep in juices.
3 - Then in a deep kettle covered tightly let it simmer slowly 3 or 4 hours, adding a little hot water if more moisture is needed.
4 - After cooking for about 3 hours, add 1 cp sliced carrots, cp sliced onions, 1 cp sliced turnips, and 1 cp chopped celery.
5 - When vegetables are cooked, remove them and the meat and thicken gravy by stirring in 1 or 2 tbsp flour mixed with cold water.