Herbed Beef Stew

(originally made 2/2006)

Made this for lunch today, I had my one serving and Tim ate the other 5! Guess that means it's a keeper LOL. I almost always do stew in the crockpot, and this recipe is easily adaptable to that too.

Herbed Beef Stew- L&T

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons 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

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. 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.

Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender. 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.

NOTES : Nutritional Analysis: One serving (1-1/2 cups) equals 336 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 512 mg sodium, 34 g carbohydrate, 5 g fiber, 26 g protein.

Source: Light & Tasty 


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