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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is one of the tastiest stews I have ever made, notes Dixie Terry of Goreville, Illinois. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. Ingredients:
6 tablespoons king arthur unbleached all-purpose flour, divided |
1 teaspoon paprika |
1/4 teaspoon pepper |
1-1/2 pounds 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 |
2 bay leaves |
3 cups cubed peeled potatoes |
3 cups quartered peeled small onions |
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. Add beef, a few pieces at a time, and shake to coat.
2. In a Dutch oven, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
3. Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
4. Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.
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