Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

This is the best beef stew I have ever tasted and I am a huge fan of stew and have eaten a ton of it over my life. I found this recipe in a Light and Tasty catalog several years ago while at the dentists office. Of course I couldn't steal the recipe out of it but I immediately went on the hunt for it as soon as my root canal had calmed down and it was well worth the hunt. Everyone who tastes this stew begs for the recipe. I hope you all enjoy it as much as we do.

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
  2. Add beef, a few pieces at a time, and shake to coat.
  3. In a Dutch oven, brown beef in oil over medium heat.
  4. Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
  5. Bring to a boil.
  6. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  7. Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
  8. Discard bay leaves.
  9. In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
  10. Add cold water; stir until smooth.
  11. Stir into stew.
  12. Bring to a boil; cook and stir for 2 minutes.

Reviews

(3)
Most Helpful

Very good! Well worth the effort! Will be a staple recipe. Thanks!

cipherbabe October 15, 2009

Delicious! The combination of herbs and spices made for a very hearty dish full of flavor. I had to add in about an additional cup of water and since there was only about another tablespoon of tomato paste left in the can, I added it in also. I did omit the potatoes because I wanted to try out Uncle Bill's Fried Potatoes and Onions #158832 to serve with the stew. The addition of homemade biscuits rounded out the meal of pure comfort food. Thank you for sharing this recipe! It's a definite keeper in my permanent recipe book.

Dreamgoddess December 31, 2007

I can taste why people asked you for this recipe. This tastes MAGNIFICENT and so full of flavor. The 30 minutes took to cook the vegetables was the perfect amount of time. They stayed whole and were very eye pleasing. I used two bouillon cubes instead of the granules. I did need to add about 2 more cups of water as it was cooking. This is our new favorite Beef Stew recipe. Thank you SO MUCH for sharing! PS I can't wait to try your Beef Spanish Rice recipe.

Charlotte J January 22, 2007

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