Ingredients
1 tablespoon canola oil1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes1 large onion, chopped5 cups water1 teaspoon seasoned salt1/2 teaspoon pepper2 to 3 teaspoons salt, optional5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes5 medium carrots, cut into 1/4-inch slices1 medium rutabaga, peeled and cut into 1/2-inch cubes1 cup sliced celery (1/2-inch pieces)1/2 medium head cabbage, finely sliced1/4 cup all-purpose flour3/4 cup cold water2 teaspoons browning sauce, optional
Preparation
In a Dutch oven heat oil over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours.
Add potatoes, carrots, rutabaga, celery and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. Combine flour, cold water and, if desired, browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes.
