Prep 1 hr
Cook 45 mins
This is the recipe that I learned to make beef stew with, as a young cook. I have since modified it but I wanted to put the basics online for my daughters since I just wing it these days. I chose this one because it cooked relatively quickly (compared to my grandmother's recipe). This comes from the 1973 Good Housekeeping Cook Book, which was the cook book I used as a young bride.
- 680.38 g beef round steak, cut about 3/4-inch thick
- 44.37 ml flour
- 59.14 ml shortening
- 473.18 ml carrots, 1-inch chunks
- 1 onion, sliced
- 2 potatoes, peeled, 1-inch chunks (may add more)
- 118.29 ml celery, sliced (originally called for 1 cup)
- 236.59 ml mushroom, sliced (I omit, personal preference)
- 1 bay leaf
- 4.92 ml salt
- 2.46 ml pepper
- 709.77 ml water (may use some beef broth in place of some of the water)
- 236.59 ml sour cream
- 9.85 ml paprika
- Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper, coat meat with flour; reserve remaining flour.
- In large skillet, over medium-high heat, melt the shortening. Cook the meat in the shortening until well browned.
- Add carrots, onions, potatoes, celery, mushrooms (if using), bay leaf, & pepper, and 3 cups of water (or 1 can of beef broth and 1 cup of water). Heat to boiling.
- Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
- In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly. Stir in sour cream and paprika; heat but do not boil.