• 1 1/2 lb beef chuck, (750 g)
• 1/4 c. all-purpose flour, (50ml)
• 6 sm onions
• 2 lrg potatoes, cut in chunks (about 1lb/500g)
• 3 lrg carrots, cut in chunks
• 3 clv garlic, chopped
• 2 c. turnips, diced (500ml)
• 3 c. water, (750 ml)
• 1 1/4 c. beef stock, (or possibly canned bouillon, 300ml)
• 1 c. canned tomato sauce, (250ml, or possibly one 7-1/2 ounce/213 ml can)
• 1 tsp dry thyme, (5ml)
• 1/2 tsp dry oregano, (2 ml)
• 1 whl bay leaf
• 1/2 tsp grated (2ml) orange rind, (optional)

Directions

1. Remove all visible fat from beef; cut beef into 1-in/2.5 cm cubes. In large casserole or possibly Dutch oven, toss beef with flour. Add in remaining ingredients; stir to mix. Bake, covered, in 325F/160C oven for 3 hrs, stirring occasionally (if you remember). Remove bay leaf.
2. Makes 8 servings.
3. This easy recipe has been a family favourite for years. It doesn't require preliminary browning of the meat and makes a tasty, satisfying stew with lots of gravy.