In a heavy stewpot, brown the meat; add 3 cups water, salt, and pepper and cook on fairly low heat, covered, for 30-40 minutes.

Add the onion, celery, and carrots and cook for 15 minutes.

Now add the potatoes and turnip and cook, covered, for about 45 minutes, adding more water if needed.

Add the cans of peas, corn, and tomatoes and cook until thoroughly heated through.

Make a mixture of flour and ¼ cup water by shaking or whisking it until smooth; add to the stew and cook, stirring until stew thickens.

Serve.