Beef Stew

Recipe

 

1/3 cup all purpose flour

 

1 teaspoon paprika

 

1/2 teaspoon salt

 

1/4 teaspoon White or Black  Pepper

 

2 Pounds Beef Stew meat already cut up in Chunks

 

3 Tablespoons olive oil

 

1 Tablespoon Worcestershire sauce

 

4 1/2 cups beef broth

 

1 Bay Leaf

 

2 medium onions, chopped

 

4 Carrots , sliced

 

2 stalks celery

 

4 cups 1 inch cubes peeled Idaho baking potatoes

 

1/4 cup toasted Flour

 

2 teaspoons Lemon Juice

 

1 teaspoon dried Thyme

 

1/2 teaspoon salt

 

1/4 teaspoon black pepper

 

Directions

 

1. In a plastic food-storage bag, combine the flour, paprika, salt, and pepper. Add half of the meat and shake it and give it a good coating. Shake off the excess flour. Repeat with the remaining half of the meat.

 

2.In a Dutch oven, heat half of the olive oil and add half of the meat and brown on all sides. Add 1 1/2 teaspoons of the Worcestershire sauce and then remove the meat and put it on a plate.

 

3. Repeat step 2 with the other half of the meat but keep it in the Dutch oven

 

4. Return all the meat to the pot and add enough beef broth to just cover the meat about 2 cups and cook it for 1 hour

 

5. Add the onion, carrot, celery, and potato to the pot

 

6. In a bowl stir the rest of the beef broth, the toasted flour (see note) and the lemon juice. Whisk this together until all of the clumps are out of the flour

 

7. Add the thyme, salt, and pepper. You should have enough liquid to cover the vegetables you might have to add a little more

 

8. Simmer , over low heat, stirring Occasionally, until the beef and vegetables are tender, about an hour.

 

Note: Toasted Flour- Put the 1/4 cup of flour in a skillet and just toast it moving it all around with a wooden spatula until it reaches a light brown color.

 

I added a little more carrots and potatoes than what the recipe called for.