- 12
Ingredients
- 2 tablespoons flour
- 2 teaspoons salt
- 3/4 teaspoons black pepper
- Pinch of paprika
- 1 1/2 pounds stewing beef, cut into 1 1/2 inch cubes
- 1 1/2 tablespoons vegetable oil
- 1 onion, chopped
- 6 small white onions
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
Preparation
Step 1
Combine the flour, 1 teaspoon of the salt, ¼ teaspoon of the pepper and the paprika in a shallow container. Dredge the beef in the flour mixture, shaking off any excess and set aside in a single layer.
Heat the oil in a large pot or dutch oven over medium high heat. Add the beef and cook, turning, for 2 to 3 minutes, until browned on all sides. Add the chopped onion and sauté for 2 minutes, until softened.
Sprinkle any remaining seasoned flour over the meat and onion. Add enough hot water to just cover the meat. Cover the pot, decrease the heat to low and simmer for about 2 hours, until the meat is tender.
Add the whole onions, carrots and potatoes. Cover the pot and simmer for 40 to 50 minutes, until the vegetables are tender.
Stir in the remaining 1 teaspoon salt and ½ teaspoon pepper. Serve at once or cool, cover and refrigerate for up to 1 week.