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Beef And Vegetable Stew

beef - other, stews

1 1/4 pounds boneless stewing beef
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cups water
3 onions; quartered
1 bay leaf
1 teaspoon thyme
1/2 teaspoon marjoram or oregano
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange rind
1 small turnip; about 1 pound
5 carrots
1 cup frozen peas
1/4 cup chopped fresh parsley
1 salt; to taste
1 freshly ground pepper; to taste

This savory stew tastes even better the second day when flavors have had a chance to blend. Serve with mashed or boiled potatoes or over hot noodles. Cut all visible fat from beef and discard. Cut beef into about 1-inch cubes. Coat beef with flour, using up all flour. In heavy pan, heat oil over medium-high heat. Add beef and cook, stirring, until brown on all sides. Pour in water and bring to a boil, scraping up any brown bits on bottom of pan. Add onions, bay leaf, thyme, marjoram, salt, pepper and orange rind. Cover, and simmer for 1 1/2 hours. Peel turnip and cut into 1/2 inch pieces (you should have about 3 cups). Scrape carrots and cut into 1-inch pieces. Add carrots and turnip to pan; simmer, covered, for 40 minutes or until vegetables are tender. Add peas, parsley, and salt and pepper to taste. Simmer until peas are hot.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings.

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