Recipe by Danielle K.
This is an awesomely good recipe. I've cooked it a few times and none of it ever goes to waste.
Top Review by LittleChefRemy
This is VERY good. Here are my modifications when I made it for the first time:
1- I used 4 lbs stew beef cut into smaller pieces and parboiled for about 10 minutes to get out all the blood etc. I very highly recommend you do this.
2 - Because I had nearly twice the recipe, I added 1/4 cup flour and about 2 tbsp paprika, 1 extra tsp fresh ground black pepper, and worked the meet so all of it was coated.
3 - put in a full carton (600 mL?) of Cam*****'s beef stock.
4 - added about 2 cups sliced mushrooms.
6 - fiddled with the water a bit for the right thickness.
Overall, this was a hit even for my 18 mth old. It is a keeper. Maybe next time I'll add some green beans and peas towards the end, but it is a very good recipe and I'll definitely use it for pot lucks and cold winter nights. Note that I don't like the flavour of tomatoes and carrots cooked together, nor the taste of too much thyme, and this recipe has neither.
- 2 lbs beef chuck, cubed
- 1 teaspoon Worcestershire sauce
- 1⁄4-1⁄2 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon paprika
- 1 1⁄2 cups beef broth
- 1⁄2 garlic clove, minced
- 1 bay leaf
- 4 carrots, sliced
- 2 onions, chopped
- 3 potatoes, diced