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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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This is the best beef stew I have ever tasted and I am a huge fan of stew and have eaten a ton of it over my life. I found this recipe in a Light and Tasty catalog several years ago while at the dentists office. Of course I couldn't steal the recipe out of it but I immediately went on the hunt for it as soon as my root canal had calmed down and it was well worth the hunt. Everyone who tastes this stew begs for the recipe. I hope you all enjoy it as much as we do. Ingredients:
6 tablespoons all-purpose flour, divided |
1 teaspoon paprika |
1/4 teaspoon pepper |
1 1/2 lbs beef stew meat, cut into 1 inch cubes |
1 tablespoon canola oil |
2 cups water |
3 tablespoons tomato paste |
2 teaspoons beef bouillon granules |
2 teaspoons dried basil, divided |
1 teaspoon dried thyme, divided |
1 teaspoon garlic powder, divided (i use minced garlic, a teaspoon) |
2 bay leaves |
3 cups cubed peeled potatoes (i don't peel my potatoes just wash and cut them up) |
3 cups quartered peeled small onion (i use only 2 cups of onions simply personal preference) |
2 cups sliced carrots |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 cup cold water |
Directions:
1. In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
2. Add beef, a few pieces at a time, and shake to coat.
3. In a Dutch oven, brown beef in oil over medium heat.
4. Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
7. Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
8. Discard bay leaves.
9. In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
10. Add cold water; stir until smooth.
11. Stir into stew.
12. Bring to a boil; cook and stir for 2 minutes.
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