Beef Stew II
2 1/2 lbs beef (from the leg)
2 onions, sliced
1/2 cp turnips, diced
1 cp carrots, diced
5 potatoes, sliced
1 tsp salt
1/4 tsp pepper
4 cps water
1/2 cp flour
2 tbsp butter
1 - Have meat removed from bone and cut into 1 inch pieces, cutting off all fat.
2 - Put bone and half the meat in a kettle and cover with the cold water.
3 - Let stand about 30 minutes, then place on fire and bring to a boil.
4 - Melt the butter in a skillet and brown the onion.
5 - Season the rest of the meat with salt and pepper, dredge with some of the flour, and brown in the butter with the onion.
6 - Pour onion and browned meat into the broth and cook slowly for 2 hours.
7 - Add the vegetables and the rest of the flour which has been mixed with 1/2 cp cold water.
8 - Cook until vegetables and meat are tender.
9 - Remove the bone before serving.