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Beef Stew IV Recipe

Recipe by: 106a802496d678ba

"Old time favorite"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Dredge 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.
  • 2Add carrots and potatoes and simmer for 45 minutes or until tender.
  • 3Remove 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.
  • 4Once thickened return meat and add corn to stew, heat through and serve.
Ingredients
  • 6 servings
  • 395 cals
  • 1 pound cubed beef stew meat
  • 3 tablespoons all-purpose flour
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 cups water
  • 1 onion, finely diced
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 3 carrots, quartered
  • 3 potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen corn kernels
Nutrition

Amount per serving ( 5 total)

  • Calories:
    395
    20%
  • Fat:
    21.3
    33%
  • Carbs:
    33.5
    11%
  • Protein:
    17.8
    36%
  • Cholesterol:
    51
    17%

Based on a 2,000 calorie diet

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