Method

1. Cut a 3 lb. chuck roast into cubes. Cover with hot water after seasoning and put the lid on the pot. Let cook until meat is tender. Add one Rutabega, one bunch of carrots, and some potatoes, all chopped. Then add several small whole onions. Cook until vegetables are done. Then add a little water to 3 Tbsp. flour, 2 Tbsp. brown sugar, and 1/2 tsp. nutmeg to make a paste. Add this paste to the hot stew slowly. Cook until thoroughly mixed.