How to Make Beef Stew IV - A Step-by-Step Guide

Beef stew is a classic comfort food that has been enjoyed by families for generations. The hearty combination of tender beef, chunky vegetables, and flavorful broth makes it the perfect meal for a chilly evening or a cozy family gathering. This Beef Stew IV recipe takes the traditional stew to the next level with its rich and savory flavors that will leave you craving more.

One of the best features of this beef stew recipe is the versatility it offers. You can easily customize the ing...

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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

Information

  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    395 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 51mg
    • Sodium: 468mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 18g
    • Vitamin C: 25mg
    • Calcium: 37mg
    • Iron: 3mg
    • Potassium: 848mg