Print Options

Back to Autumn Vegetable Beef Stew >

Include these items:

Select reviews >

Taste of Home Logo

Autumn Vegetable Beef Stew

 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 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Autumn Vegetable Beef Stew (continued)

Nutritional 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.