Beef Stew

Source: (Dyan Campbell); modified a bit by sam
INGREDIENTS: 1.5-2.0 lb. stew beef, cubed
plain flour
1/2 tsp salt
1/2 tsp black pepper
4 C. water
1 tsp dijon mustard
2 tsp chopped fresh thyme OR 1/2 tsp dried thyme
1 bay leaf
2 tsp worstershire sauce
1 tsp brown sugar
2 stalks celery, diced
1 large onion, diced
1 small turnip, cubed
5-6 small potatoes, (waxy variety) cubed
4 carrots, sliced
2 parsnips, sliced
1/2 cup peas
1/2 cup corn

Dredge the beef in flour and then season with salt and pepper. Heat about 2 Tbsp. oil in large saucepan to med/high and sear beef until deep brown. It will stick like crazy, but don't worry.

After 5 - 7 min, add the water, mustard, thyme, bay leaf, worstershire sauce and brown 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 is much reduced, though this will be an indication it is on a little high.

After 2 hours add the remaining ingredients 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 flavour will be much improved) then heat just prior to serving (with crusty bread).