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Herbed Beef Stew

Herbed Beef Stew
"This is one of the tastiest stews I have ever made," notes Dixie Terry of Goreville, Illinois. "It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices.
6 ServingsPrep: 10 min. Cook: 1-3/4 hours

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,
© Taste of Home 2013

2 of 2

Herbed Beef Stew (continued)

Directions (continued)

  • 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.
Nutrition Facts: One serving (1-1/2 cups) equals 336 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 512 mg sodium, 34 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013