- 1 pound Beef*
- 3 T. Flour
- 3 T. Oil
- 1 tsp. Salt
- 1/2 tsp. black pepper
- 5 Cups Water
- 5 tsp. Beef Bullion
- 1 Onion, finely diced
- 1/4 tsp. Paprika
- 1-2 cloves garlic, minced
- 1 tsp. Worcestershire Sauce
- 3-5 carrots, slices
- 3-5 potatoes, cubed
- 1/2-1 Cup Corn Kernels
- 2-3 T. Corn Starch + enough water to dissolve starch
1. Dredge beef in flour. In a skillet, brown beef in oil. Cook until medium to medium-well. Remove from heat, let sit 5 minutes, then cube.
2. In a medium stock pot or crock pot, add water, bullion, salt, pepper, onion, paprika, garlic, Worcestershire sauce, carrots, potatoes, corn, and beef. Mix well. Simmer on medium to medium-low for 2 or more hours (crock pot will take longer) until vegetables and meat are tender.
3. Dissolve corn starch in water and then add to stew, mix well and let sit for a few minutes to thicken. If not to desired thickness, add more cornstarch and repeat.
4. Once to desired thickness, serve piping hot and enjoy!
*You can really use any red meat you have on hand whether it’s stew meat, roast, round steak, etc.
