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Autumn Vegetable Beef Stew

TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours YIELD: 4 servings.
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

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

  • 1. 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.
  • 2. Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts

1-1/2 cups: 297 calories, 7g fat (2g saturated fat), 64mg cholesterol, 1249mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 29g protein.

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