TaraFFit’s Beef Stew
This makes 7 servings. Perfect for leftovers!
What you need:
6 tbsp of all purpose flour
1 teaspoon of paprika
¼ tsp of pepper
¼ tsp of salt
1.25 lbs of beef stew meat cut into 1 inch cubes
1 tbsp of olive oil
3 tbsp of tomato paste
1 cup of water
2 cups low sodium chicken broth
2 tsp of beef bouillon granules
2 tsp of dried basil
1 tsp of dried thyme
1 clove of garlic minced
2 bay leaves
20 oz of red potatoes peeled and cubed
10 oz of onions chopped
8 oz of sliced carrot
1 tbsp of fresh parsley
¼ cup cold water
How to prepare:
In a large Ziploc bag, combine 4 tbsp of flour, paprika and pepper. Add beef and shake to coat evenly. Ina large skillet, heat over medium heat and brown the beef. Stir in tomato paste and cook until the color starts to deepen. Add the broth, bouillon, basil, thyme, garlic and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 1-1 ½ hours until meat is almost tender.
Add potatoes, onions and carrots. Cover and simmer for 30 minutes or until the meat and veggies are tender. Discard the bay leaves. In a small bowl, combine the parsley, salt, remaining flour, basil and thyme. Add cold water and stir until smooth. Add to stew. Bring to a boil and cook for 2 minutes or until thickened. Stir frequently. Let cool and serve. Enjoy!
