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Autumn Vegetable Beef Stew
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
4 Servings
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 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.
© Taste of Home 2013
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Autumn Vegetable Beef Stew
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Nutrition 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.
© Taste of Home 2013