1/2 - 1 lb. stew beef, cubed and dredged in flour
1/2 tsp salt
1/2 tsp. black pepper
4 cups water
1 tsp Dijon mustard
2 tsp chopped fresh thyme or 1/2 tsp dried
1 bay leaf
2 tsp Worcestershire sauce
1 tsp brown sugar
2 stalks celery, diced
1 large onion, diced
1 small turnip, cubed
5 - 6 small waxy potatoes, cubed
2 carrots, sliced
2 parsnips, sliced
1/3 c peas
1/3 c corn
1/3 c beans
Heat about 2 Tbsp. oil in large saucepan to med/high and sear beef
until deep brown. Season with salt and pepper. After 5 - 7 min,
add water, mustard, thyme, bay, Worcestershire and sugar.
Once the water comes to a boil, cover and turn very, very low and
allow to simmer at least 2 hours, adding a little water now and
then if the liquid if needed.
Add celery, onion, turnip, potatoes, carrots, parsnips, peas, corn
and beans. and allow these vegetables to cook very slowly (about
1 hour) until tender, then stir in small amount of flour (1 Tbsp
or so mixed in cold water) for thickening. If the gravy seems very
pale, add an oxo cube or two, crumbled finely.
If possible, allow this to sit in the refrigerator overnight, (the
flavour will be much improved) then heat just prior to serving
(with crusty bread).
I make this with the minimum amount of beef (1/2 lb) but most people
would probably prefer the meatier version - also, the amount of
water should cover the vegetables (just). The amounts of vegetables/beef
can be altered to taste.