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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread. Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 tablespoon paprika |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2-1/2 to 3 pounds beef stew meat, cut into 1-inch cubes |
3 tablespoons olive oil, divided |
2 medium onions, thinly sliced |
2 cups water |
1 can (6 ounces) tomato paste |
3/4 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1 can (16 ounces) kidney beans, rinsed and drained |
Directions:
1. In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside.
2. In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally.
3. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender. Yield: 6-8 servings.
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