1 lb beef boneless chuck, tip or round, cut into 1 inch pieces
1 tablespoon shortening
3 cups hot water
1/2 teaspoon salt
1/4 teaspoon pepper
1 large potato, diced
1 medium turnip, diced
1 medium zucchini, halved and sliced
2 medium carrots, cut into pieces
1 medium stalk celery, sliced
1 small onion, chopped
1/2 teaspoon bottled brown bouquet sauce
1/2 tsp worcestershire sauce
Salt and Pepper to taste
Garlic to taste
1 tsp beef bouillon
1 bay leaf
1/2 cup cold water
2 tablespoon flour
Cook and stir beef in melted shortening in a dutch oven until beef is brown, about 15 minutes.
Add hot water, 1/2 teaspoon salt and some pepper and garlic. Heat to a boiling, reduce heat. Cover and simmer until beef is almost tender, about 2 - 2 1/2 hours.
Stir in vegetables, bouquet sauce, worcestershire sauce, beef bouillon, bay leaf, and more salt and pepper if needed. At this point you may find that more water is needed. Cover and simmer until vegetables are tender, about 30 minutes or so.
Shake 1/2 cup cold water and the flour in a tightly covered container; stir gradually into stew. Heat to a boiling, stirring constantly. Boil and stir 1 minute.
The beauty of beef stew is that you can add what ever veggies you prefer. You can change the seasoning to your own taste....and no matter what...it's great!