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4 pounds of beef stewing meat, trimmed and cut into small pieces (lean ground beef can be substituted for the stew meat) 1 large onion, chopped 3 garlic cloves, minced 1/4 cup vegetable oil 6 cups beef broth 6 potatoes, peeled and diced 1 (28 ounces) can of stewed tomatoes 3 carrots, chopped 3 stalks celery, chopped 1 (14 ounces) can whole kernel corn, drained 3 cups frozen peas 1 turnip, chopped -1/2 bags frozen chopped mixed vegetables 2 teaspoons Worcestershire sauce 1 teaspoon Tabasco sauce 1/4 teaspoon thyme 1/4 teaspoon oregano 1/4 teaspoon basil Salt and black pepper, to taste Water to cover

1Roux, made of 1/2 cup of flour with 1/2 cup of water stirred in (or, you may use cornstarch instead of flour) Brown the beef, onion and garlic in the vegetable oil in a Dutch oven. Add the beef broth, potatoes, stewed tomatoes, carrots, celery, corn, peas, turnip, mixed vegetables, Worcestershire sauce, Tabasco sauce, thyme, oregano, basil, salt and black pepper. Also add enough water to cover the contents of the Dutch oven and simmer for two hours. Make sure it doesn’t simmer dry, by adding water as needed. Stir in the roux and continue simmering and stirring until it thickens the stew. This will make one of the best stews you’ve ever tasted and will make enough to serve eight or 10 regular folks – or five or six real cowboys. (Put plugs in the kids’ ears so they can’t hear what the real cowboys call this stew.)