Autumn Vegetable Beef Stew |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky Ingredients:
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 pound round steak, cut into 1-inch cubes |
1 tablespoon canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 cups water |
1 medium onion, chopped |
1/2 cup tomato sauce |
2 beef bouillon cubes |
1/2 teaspoon caraway seeds |
1 bay leaf |
2 medium potatoes, peeled and cut into 1-inch cubes |
2 medium turnips, peeled and cut into 1-inch cubes |
2 medium carrots, cut into 1-inch slices |
Directions:
1. Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour.
2. Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf. Yield: 4 servings.
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