2 pounds of cubed beef (chuck roast)
1 large onion (diced)
1 level tablespoon of granulated garlic powder
2 level tablespoons Lemoine’s or your favorite Cajun/Creole seasoning
2 level tablespoons of beef flavored bouillon
1 cup of Gold Medal Wondra flour
½ gallon of water
2 level tablespoons of Kitchen Bouquet
1 large bell pepper (diced)
2 celery sticks (diced)about
3 pounds of turnip (cubed) or ½ gallon/2 quarts of cubed turnip roots
1. Add cubed beef, onion, granulated garlic, Lemoine’s & beef bouillon to a 1.5 gallon pot and place pot on burner on medium high heat, stir often.
2. When the beef is browned and juices are extracted, add the flour and stir well to incorporate flour into the mixture.
3. After cooking down for a couple minutes, add the water. Now, turn burner to high heat. Add the Kitchen Bouquet and bring gravy to a boil, stir often.
4. Reduce heat to medium-low and simmer stew until the cubed beef becomes tender. This may take an hour or more.) And this is the most important step, “Getting the cubed beef tender.” At the same time, keep an eye on the consistency of the gravy. If it gets too thick, add a little water at a time.
5. When you feel that your cubed beef is becoming tender, add the turnip, celery and bell pepper. Continue to simmer until the turnip is tender