THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 pound round steak, cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1-1/2 cups water
- 1 medium onion, chopped
- 1/2 cup tomato sauce
- 2 beef bouillon cubes
- 1/2 teaspoon caraway seeds
- 1 bay leaf
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 medium carrots, cut into 1-inch slices
- Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour.
- Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf. Yield: 4 servings.
Originally published as Autumn Vegetable Beef Stew in Reminisce September/October 1999, p45
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