• 1/3 c. flour
  • 1 ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 ½ lb boneless stew beef, cut in 1 inch cubes
  • 2 T. oil
  • 3 cup water
  • 5 medium carrots, peeled and quartered
  • 4 medium potatoes, peeled and cubed
  • 2 onions, sliced
  • 1/2 celery root
  • ¼ c. water


Combine flour, salt and pepper, coat meat with seasoned flour.  Save remaining flour.  Brown meat in oil in a large kettle.  Add water and cover.  Simmer for 1 hour until meat is tender.  Add carrots, potatoes, onions and celery.  Return to a boil, reduce heat, cover and simmer 25 minutes.  Blend ¼ c. water with remaining flour.  Add to stew, stirring gently; cook until thickened.

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