Ingredients
1/4 cup all-purpose flour1 pound beef stew meat, cut into 1-inch cubes1 small onion, chopped1 tablespoon canola oil1-1/2 cups water1 can (10-1/2 ounces) condensed beef consomme, undiluted1/2 cup sherry or reduced-sodium beef broth1 teaspoon Worcestershire sauce1 teaspoon dried parsley flakes1/4 teaspoon salt1/4 teaspoon garlic powder1/8 teaspoon pepper2 medium carrots, chopped2 medium parsnips, peeled and chopped1 large potato, peeled and chopped1 medium turnip, peeled and chopped
Preparation
Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat.
In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
