Autumn Beef Stew

Feel free to add chunks of rutabaga or turnip along with the potatoes or add chunks of sweet potato about 15 minutes before the stew is done.

Ingredients:

• 1 tablespoon vegetable oil
• 1 1/2 pounds stewing beef
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 3 cups beef broth
• 2 carrots
• 2 medium potatoes
• 1/2 cup baby lima beans
• 1 cup apple juice
• 1/2 cup frozen corn kernels
• 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
• salt and pepper, to taste
• 2 tablespoons flour
• 2 tablespoons cold water

Preparation

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.

Serve with hot buttered biscuits or cornmeal.
Serves 4 to 6.