1. Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't). 2. In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes). 3. Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot. 4. Simmer, covered, over low heat for 30 minutes. 5. Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated). 6. Uncover the stew and bring to a boil. 7. Cover and cook over medium heat 10-15 minutes more. 8. (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter. 9. Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot. 10. Boil, stirring constantly, until thickened (2 minutes). 11. Pour gravy over meat and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
