Autumn Vegetable Beef Stew Recipe

Autumn Vegetable Beef Stew Recipe photo by Taste of Home

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THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky

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Autumn Vegetable Beef Stew Recipe

Prep: 20 min. Cook: 1-3/4 hours

Yield: 4 Servings

20 105 125

Ingredients

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound round steak, cut into 1-inch cubes
1 tablespoon canola oil
1 tablespoon all-purpose flour
1-1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 teaspoon caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Directions

Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour.
Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 297 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 1,249 mg sodium, 28 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Autumn Vegetable Beef Stew in Reminisce September/October 1999, p45