How to Make It
Combine meat, 1 quart water, celery leaves, parsley, bay leaf, and salt in a medium Dutch oven. Cover and simmer 1 1/2 hours. Stir in potatoes, rutabaga, and onion; cover and simmer an additional 45 minutes or until vegetables are tender.
Combine 3 tablespoons water, flour, and Worcestershire sauce; stir until smooth. Stir flour mixture into stew, and cook over medium heat until slightly thickened. Remove and discard bay leaf.
Serve stew hot in individual bowls.
Oxmoor House Homestyle Recipes