Beef Stew IV
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Description
Old time favorite
Ingredients
- 1 pound cubed beef stew meat
- 3 tablespoons all-purpose flour
- 3 tablespoons shortening
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 cups water
- 1 onion, finely diced
- ¼ teaspoon paprika
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 carrots, quartered
- 3 potatoes, peeled and quartered
- ¼ cup all-purpose flour
- ½ cup frozen corn kernels
Directions
- 1. Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
- 2. Add carrots and potatoes and simmer for 45 minutes or until tender.
- 3. Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
- 4. Once thickened return meat and add corn to stew, heat through and serve.
Nutrition Facts
serving: 6 servings
calories: 395.1 kcal
carbohydrates: 33.5 g
protein: 17.8 g
saturated fat: 7.6 g
cholesterol: 50.6 mg
sodium: 468 mg
fiber: 4.1 g
sugar: 3.6 g
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