Ingredients:

• 2 lbs. beef stew meat, cut into 2-inch chunks
• 2 tablespoons vegetable oil
• 3 quarts water
• 4 -6 large potatoes, peeled and cut into large chunks
• 3 large carrots, peeled and cut into 1″ cubes
• 2 onions, peeled and cut into large dice
• 2 parsnips, peeled and cubed into 1″ cubes
• 2 turnips, peeled and cubed into 1″ cubes
• 1 leek, trimmed, sliced, and rinsed clean
• 1/4 cup flour
• Salt and pepper
• 1 tablespoon + white vinegar

Directions:

1. Dry the beef off and salt and pepper the meat. Heat the vegetable oil in a large skillet over medium high heat. Add the meat and cook for a few minutes, stirring frequently until well browned on the outside but not cooked through.
2. Transfer the browned meat to a large pot and cover with 3 quarts of water. Bring water and meat to a boil. Skim the fat that rises to the surface.
3. Add the potatoes, carrots, onions, parsnips and sliced leek to the pot.
4. In a bowl whisk together the flour with 1/2 cup cold water to smooth. Stir the mixture into the stew pot. Season with salt and pepper. Bring to a boil.
5. Reduce the heat to a low simmer. Let the stew simmer for 3 1/2 hours, stirring every half hour or so and skimming any fat that rises to the top. If the stew becomes too thick over time, you can add additional liquid to thin it out as needed.
6. At the end of cooking, the meat should be very tender and the sauce very thick. Remove pan from heat and stir in the vinegar. Season with additional salt and pepper to taste. Serve hot.