Grandma's Stew

Whup ass for Winter days

1.5 Lb   Stewing Beef, cubed
2   Onions
2   Large Carrots
3   Celery Stalks
4   Potatoes
2   Turnips
2   Parsnips
2   Bay leaves
2 tsp 10 ml   Worschtershire Sauce
1 tsp 5 ml   Salt and Pepper
0.5 cup 125 ml   Flour
1   Beef Bouillion cube
2 tbsp 30 ml   Oil
1. Shake the beef cubes in a mixture of the flour, salt and pepper in a small mixing bowl. Once the beef is coated lighting with the flour, brown in a tablespoon of olive oil over medium heat in a heavy bottomed sauce pan.

2. Once the beef is browned, cover the it with water, and stir in the bouillion cube, bay leaves and worschtershire sauce. Let it all simmer and merry for about 15 minutes, or until the beef is tender.

3. Wash, peel and chop the vegetables into large pieces, and then add them into the saucepan. Add a little more water--so as to cover the mixture by about an inch on the bottom--if required. Let the stew simmer for about an hour, or until the beef and vegetables have tenderized and are wafting wonderful aromas into the kitchen.

4. This dish magically improves with age, and it always nice with warm garlic bread.