Ingredients
- 1 1/2 lb (750 g) stewing beef
- 1/4 cup (50 mL) all-purpose flour
- 6 small onions
- 2 (1 lb) (2 (500 g)) large potatoes, cubed
- 3 large carrots, sliced into rounds
- 3 garlic cloves, minced
- 2 cups (500 ml) diced turnips
- 3 cups (750 ml) water
- 1 1/4 cups (300 ml) homemade or canned beef broth, sodium-reduced
- 1 can (7 1/2 oz) (1 can (213 ml)) tomato sauce
- 1 tsp (5 ml) dried thyme
- 1/2 tsp (2 ml) dried oregano
- 1/4 tsp (1 ml) ground pepper
- 1 bay leaf
- 1/2 tsp (2 ml) grated orange zest (optional)
Preparation
- Trim visible fat from beef and cut into 1-inch (2.5 cm) cubes.
- In a large saucepan or casserole dish, coat beef with flour.
- Add onions, potatoes, carrots, garlic, turnips, water, beef broth, tomato sauce, thyme, oregano, pepper, bay leaf and orange zest (if desired). Mix well.
- Cover and bake at 360°C (325°F) for 3 hours, stirring occasionally.
- Remove from oven and remove bay leaf.
Note: This stew is best reheated, as the meat will have taken on more flavor. In addition, preparing it the day before and refrigerating it removes the solidified fat that will have risen to the surface.