Oxtail Stew Fermiere
1 small yellow turnip, peeled and cut in four
4 medium-sized onions, whole and peeled
2 medium-sized carrots, whole and peeled
1 tsp (5 ml) thyme
1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) coarse or fine salt
1/2 tsp (2 ml) black peppercorns
2 cups (500 ml) hot water or tomato juice
3 tbsp (50 ml) flour
1/2 cup (125 ml) cold water
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