Beef Stew

By Tonya_Speed

Ingredients

• 1 pound cubed beef stew meat
• 3 tablespoons all-purpose flour
• 3 tablespoons shortening
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 14.5 oz cans beef broth
• 1 bag frozen chopped onions
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 3 carrots, quartered
• 3 potatoes, peeled and quartered
• 1/2 cup frozen corn kernels

Details

Servings 4
Adapted from allrecipes.com

Preparation

Step 1

In a shallow dish, combine flour, paprika, onion powder, garlic powder and black pepper. Dredge beef in flour mixture reserving remaining flour for later. In a medium stock pot, brown beef on all sides in shortening. Add onion and brown for a minute, scraping up browned bits from the bottom. Add broth, Worcestershire sauce and bay leaves. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
Add carrots and potatoes and simmer for 45 minutes or until tender.
Remove bay leaves, add remaining flour mixture from earlier and mix. Let sit for a few minutes to thicken, if not to desired thickness add more flour and repeat.
Once thickened add corn to stew, heat through and serve.