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Beef Stew IV

Beef Stew IV

Joanne

Joanne

Old time favorite

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 468 mg
  • 19%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mrs_Mike
265

Mrs_Mike

11/3/2004

I'm rating this, based on the recipe as it's written. It's awful, lol. However, it is 100% salvagable. Definately substitute the water with beef broth (I did two cans of vegetable broth and two beef) I added an additional cup of merlot, 3 bay leaves, and some thyme. Rather than simmer in the oven, I transfered the meat to the crockpot after had browned it. Also, I added some fresh minced garlic to the meat while is was browing, and it was great. By cooking in the crockpot, I found that by the time I added the potatoes and let them cook for a good hour or so, the starch from them thickened up the stew just right. I added salt and pepper to taste, and a little more garlic the last 30 minutes or so, and it was really good. But this definately needed some doctoring up!

Flaquita
158

Flaquita

12/5/2003

The best beef stew we've ever had! I've made many stews, so I know what we like and dislike in it. I omitted the worchestire sauce because it just overpowers the other flavors and we really don't care for it. I used 1/2 water & 1/2 beef broth. I also seasoned the meat/flour with blk pepper, seasoning salt, garlic powder, paprika, and onion powder then saved the leftover flour to thicken the stew with. After browning the meat, I added enough water and scraped up the bits on the bottom of the pan for added flavor, then added all the broth & water, onions and celery. For added flavor, I added thyme, rosemary, extra bay leaf and extra seasonings. I suggest when you cut up the beef, potatoes and carrots, try to make them all the same sizes and not so big. At the last hr, added the veggies, corn & peas and last minute, added the leftover seasoned flour (which was mixed w/h20 so it doesn't get lumpy when added to the hot stew). Served this with french bread and everyone loved it! This will now be our staple beef stew. Thanks

chibi chef
147

chibi chef

10/6/2008

I've been making this recipe for several years, and it is great as is, but I always tweak recipes because my hubby and I love dishes with lots of flavor. I add cumin, garlic powder, fresh ground pepper, and paprika to the flour before dredging the beef. Instead of shortening, I use butter and olive oil. I also substitute 2 beef bouillion cubes for the salt and add 1/4 C ketchup, 1 tsp oregano, and an extra bay leaf. This is a perfect fall or winter meal with homemade bread...definitely one of my favorite comfort foods! This can easily be made in the crockpot so it can be ready when you come home from work. Just brown the beef before adding to the crockpot, add all the rest of the ingredients, and cook on low for 6 hours. Before serving, add the 1/4 C flour paste and heat on high for 15 min to thicken.

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