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Thread: Beef Stew

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    Default Beef Stew

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    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


    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.



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