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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Old time favorite Ingredients:
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 |
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.
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