Autumn Vegetable Beef Stew Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 297
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 64 mg
  • Sodium:
  • 1249 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 4 g
  • Protein:
  • 29 g


German Meatballs

"THIS WAS one of our favorite main dishes. Since we raised our own pork and beef, the meat we used was always... View this recipe »



Autumn Vegetable Beef Stew

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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.


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