Herbed Beef Stew Recipe

Ingredients

• 6 tablespoons all-purpose flour, divided
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 2 cups water
• 3 tablespoons tomato paste
• 2 teaspoons beef bouillon granules
• 2 teaspoons dried basil, divided
• 1 teaspoon dried thyme, divided
• 1 teaspoon garlic powder, divided
• 2 bay leaves
• 3 cups cubed peeled potatoes
• 3 cups quartered peeled small onions
• 2 cups sliced carrots
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 cup cold water

Directions

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
• Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
• Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.

Herbed Beef Stew published in Light & Tasty October/November 2002, p56