Beef Stew IV


  • 1 pound cubed beef stew meat
  • 3 tablespoons all-purpose flour
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 cups water
  • 1 onion, finely diced
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 3 carrots, quartered
  • 3 potatoes, peeled and quartered
  • 1/4 cup all-purpose flour
  • 1/2 cup frozen corn kernels


Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.

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Add carrots and potatoes and simmer for 45 minutes or until tender.

Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.

Once thickened return meat and add corn to stew, heat through and serve.