Hearty Beef Stew

 
 
 

By 

This hearty Midwestern classic is full of beef and vegetables. Complete the meal by adding a tossed salad and a dinner roll.

Ingredients

  • 1 pound beef stew meat
  • 1/3 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 2-3 carrots, cut into 3-inch pieces and halved or quartered
  • 2-3 potatoes, halved or quartered lengthwise
  • 1 can (14 ounces) stewed, diced tomatoes
  • 1 bay leaf

Directions

  • Put stew meat, flour, garlic powder, paprika, salt and pepper in a large zip-top bag; seal bag. Shake bag to coat meat with flour and seasonings.
  • Heat oil in a large stock pot over medium-high heat. Carefully place seasoned meat in pot. Cook until well browned, turning as needed to brown evenly.
  • Place onion, carrots, potatoes, tomatoes and bay leaf into the pot. Add enough water to just cover the meat and vegetables. Stir to combine.
  • Reduce heat to medium; simmer stew for two to three hours or until meat is tender. Remove bay leaf and serve.
 
 





 
 
 
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