Beef Stew

1/2 - 1 lb. stew beef, cubed and dredged in flour
1/2 tsp salt
1/2 tsp. black pepper
oil

4 cups water
1 tsp Dijon mustard
2 tsp chopped fresh thyme or 1/2 tsp dried
1 bay leaf
2 tsp Worcestershire sauce
1 tsp brown sugar

2 stalks celery, diced
1 large onion, diced
1 small turnip, cubed
5 - 6 small waxy potatoes, cubed
2 carrots, sliced
2 parsnips, sliced
1/3 cup peas
1/3 cup corn
1/3 cup beans

Heat about 2 Tbsp. oil in large saucepan to med/high and sear beef until
deep brown. Season with salt and pepper. After 5 - 7 min, add water,
mustard, thyme, bay, Worcestershire and sugar. Once the water comes to a
boil, cover and turn very, very low and allow to simmer at least 2 hours,
adding a little water now and then if the liquid if needed. Add celery,
onion, turnip, potatoes, carrots, parsnips, peas, corn and beans. and
allow these vegetables to cook very slowly (about 1 hour) until tender,
then stir in small amount of flour (1 Tbsp or so mixed in cold water) for
thickening. If the gravy seems very pale, add an oxo cube or two, crumbled
finely. If possible, allow this to sit in the refrigerator overnight,
(the flavor will be much improved) then heat just prior to serving (with
crusty bread). I make this with the minimum amount of beef (1/2 lb) but
most people would probably prefer the meatier version - also, the amount
of water should cover the vegetables (just). The amounts of
vegetables/beef can be altered to taste.

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