Beef Stew


1/3 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds round steak, trimmed of excess fat, cut into 1 inch squares
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
4-1/2 cups beef broth
1 bay leaf
2 medium onions, chopped
4 carrots, trimmed and sliced
2 stalks celery, with leaves, halved lengthwise and thickly sliced
4 cups 1 inch cubes of peeled Idaho baking potatoes
1/4 cup Polly's Toasted Flour (for recipe,
1/2 envelope brown gravy mix
2 teaspoons fresh lemon juice
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper


1. In a plastic food storage bag, combine the flour, paprika, salt and
pepper. Add half the meat and shake to coat. Remove the meat, shaking of the
extra coating, then repeat with the other half of the meat.
2. In a large Dutch oven, heat half of the oil. Add half of the meat and
brown on all sides. Add half of the Worcestershire sauce and then remove the
meat to a plate. Repeat with the remaining oil and meat and Worcestershire sauce. Return all the meat to the pot and add enough beef broth to the pot to barely cover the meat, about 2 cups. Add the bay leaf. Simmer covered for about an hour, then add the onion, carrot, celery and potato to the pot.
3. In a small bowl, stir together the remaining beef broth, the Polly's
Toasted Flour, the brown gravy mix and the lemon juice. Stir the mixture
into the pot along with the thyme, salt and pepper. There should be enough liquid to cover the vegetables; if not add more broth as needed.
4. Simmer covered over low heat, stirring occasionally, until the beef and
vegetables are fork-tender, about 45 minutes. Taste and adjust seasonings.
Fish out the bay leaves and discard.

Helpful Hints:

Makes 8 servings

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