During the fall and winter months, I enjoy making hearty soups and stews in my crock pot for my family. I love the fact that I can spend a few minutes in the morning preparing it, put it into the slow cooker and walk away...a few hours later, our dinner is hot and ready to enjoy.

The following recipe was given to me by my 83 year old great aunt about 25 years ago. To this day, I still enjoy making it for my family. If you don't like okra, you can certainly omit it from the recipe. At times, I have actually substituted the okra with some fresh green beans or green peas, and the stew was just as delicious.

Old-Fashioned Beef Stew Recipe

2 lbs. beef cubes
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 bay leaf
1 1/2 tablespoons Worcestershire sauce
1 onion, finely chopped
1 cup beef bouillon
1/2 teaspoon ground black pepper
2 teaspoons table salt
2 teaspoons granulated sugar
4 carrots, peeled and sliced in 1" sections
1 cup celery, chopped
4 potatoes, peeled and cut into cubes
4 medium-sized turnips, peeled and quartered
4 1/2 cups water
1 cup partially cooked okra

In a large frying pan, heat up the vegetable oil over medium heat. Brown beef cubes on all sides.

In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.

Cover and set the dial to high heat and slow cook for 6 hours. Remove lid and stir in flour if it is needed to thicken the soup. Replace lid and turn the dial to low heat and simmer for 1-2 additional hours.

This recipe will make 6 hearty servings.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com