This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

OLD-FASHIONED BROWN BEEF STEW

3 lbs. boneless beef chuck, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
1 tablespoon salt
3 tablespoons pure vegetable oil
1 qt. boiling water
1 onion, studded with 4 cloves
1 small bunch celery leaves
4 sprigs parsley
1 clove garlic, crushed
1 bay leaf
1 teaspoon thyme leaves
2 1/2 tablespoons Worcestershire sauce
1 lb. small white onions, peeled and quartered
1 lb. carrots, peeled and quartered
2 lbs. medium potatoes, peeled and quartered
2 medium white turnips, peeled and quartered
4 celery ribs, cut in 2-inch chunks
1/4 cup cold water
1 lb. fresh mushrooms or 2 cans (6 to 8 ozs. each) whole mushrooms
3 tablespoons butter or margarine

1. Pat meat dry with paper towels. Toss beef cubes in flour mixed with salt. Reserve leftover flour mixture.
2. In a large, heavy 6- to 8-qt. Dutch oven heat oil until hot. Brown beef cubes, several at a time, over medium-high heat until well-browned on all sides. Remove pieces as they are done.
3. Add boiling water. Cook and stir to scrape drippings from bottom of pan.
4. Return beef to pan along with clove-studded onion, celery leaves, parsley, garlic, bay leaf, thyme and Worcestershire sauce. Stir to mix. Heat to boiling point. Reduce heat and simmer, covered, for 1 1/2 hours.
5. Add onions and carrots; simmer, covered, for 20 minutes. Add potatoes, turnips and celery; simmer, covered, for 20 minutes or until tender.
6. Combine reserved flour with cold water. Slowly stir into stew. Cook and stir for 2 minutes.
7. Rinse, pat dry and halve mushrooms. In large skillet, melt butter. Add mushrooms and saute for 2 minutes, stirring. Stir into stew. Serve stew steaming hot.

Makes 8 servings