2 lbs beef
1/2 cp carrots, cut small
1/2 cp turnips, cut small
1 onion, chopped fine
1 - Take 2 lbs of beef, and, after cutting into cubes, dredge inn flour, salt, and pepper.
2 - Brown it well in a frying pan in hot fat or butter, then transfer to a saucepan with about 1 qt of boiling water and cover.
3 - After it has come to the boiling point, allow it to simmer for about 2 1/2 hours.
4 - When it has been cooking 1 1/2 hours, put in 1/2 cp each of turnips and carrots, cut small, and 1 onion, chopped fine.
5 - Potatoes, boiled separately, should be added about 10 minutes before the stew is to be served.
6 - Use 3 tbsp flour stirred smooth into cold watet for thickening the gravy, allowing it time to boil well while still on the stove.
7 - Season more, if desired.