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.
- 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
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.