Autumn Vegetable Beef Stew
Reminisce
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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
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 1-3/4 hours
Ingredients:
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 pound round steak, cut into 1-inch cubes
- 1 tablespoon vegetable 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.