1 kilogram beef stew meat or cheap steak cut up into smaller than 1 inch cubes
1 small turnip
1 medium onion
2 cups of flour
1 cup diced Carrots
1 cup of Peas
2 stalks of celery
4 Tablespoons Vegetable Oil
2 Teaspoons of Sugar
1 Teaspoon Kitchen Bouquet
In a large mixing bowl combine 2 cups flour with pepper, garlic and Greek spice to taste. Dredge beef cubes in flour and spice mixture. Shake to remove excess flour then fry beef cubes in 4 tablespoons of vegetable oil together with one medium onion cut up in larger chunks. Turn meat frequently until browned on all sides. Remove from fry pan and place in large casserole dish. Add splash of water to fry pan and scrape leavings from meat mixture and add water mixture to casserole dish. Add water to meat mixture until meat is covered. Put in medium oven 3 to 4 hours.
Dice turnip into bite size pieces and boil in saucepan with salt and two teaspoons of sugar until almost done. Add chopped celery and carrots to turnip mixture and boil until all vegetables done. Set aside.
When stew meat has cooked until thoroughly tender, add cooked vegetables and left over flour mixture to thicken. Add kitchen bouquet to provide colour. Return to oven and bake 30 minutes.
Serve over mounds of mashed potatoes.
PS:- This picture really doesn't do the stew justice. It's absolutely delicious. Here it sort of looks like dog food. Kudo's to all those people out there that can take pictures of food that are just stunning. Maybe it's got something to do with the lighting?
PPS:- These days Brian's been cooking the stew in his slow cooker. As above, once the meat is thoroughly cooked, he then adds the pre-cooked vegetables and warms & gravy(s) the whole thing up. Also lately he's been using a combination of stew meat & beef short ribs (which makes it very rich!)
PPPS:- Lately Brian's been making a standard dumpling recipe and cooking it on top of the stew at the very end. Also, our mashed potatoes are lightly mashed with butter & sour cream. Ah....yum!