Beef Stew IV recipe
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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
Nutrition Info
- 395.1 caloriescarbohydrate: 33.5 gcholesterol: 50.6 mgfat: 21.3 gfiber: 4.1 gprotein: 17.8 gsaturatedFat: 7.6 gservingSize: -sodium: 468 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Beef Stew IV
Directions
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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.
Add carrots and potatoes and simmer for 45 minutes or until tender.
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.
Once thickened return meat and add corn to stew, heat through and serve.