Vegetable Beef Stew

Name: Vegetable Beef Stew
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 medium size onions; 2 clove garlic; 1 1/2 lb beef cubes; 1/4 cup olive oil; 2 tbsp paprika; 2 tsp salt; 1/4 tsp pepper; 2 tbsp flour; 5 cup Hot water; 1/3 cup Red wine vinegar; 1 Bay leaf; 2 medium size potatoes; 2 medium size carrots; 2 medium size zucchini; 1 can condensed beef broth; 1/4 cup tomato paste; 2 tsp Worcestershire sauce; 1 sour cream

Dee Williams @cook_3249327

Recipe from Leslie Heinrich

Dee Williams @cook_3249327

Recipe from Leslie Heinrich

Saved

Ingredients

35 mins

12 servings

2 mediumsize onions
2 clovegarlic
1 1/2 lbbeef cubes
1/4 cupolive oil
2 tbsppaprika
2 tspsalt
1/4 tsppepper
2 tbspflour
5 cupHot water
1/3 cupRed wine vinegar
1Bay leaf
2 mediumsize potatoes
2 mediumsize carrots
2 mediumsize zucchini
1 cancondensed beef broth
1/4 cuptomato paste
2 tspWorcestershire sauce
1sour cream

Saved

Steps

35 mins

1

Coarsely chop onion, mince garlic. Trim fat from meat. Cut into 1 inch cubes.
2

Heat oil. Saute garlic and onion 5 minutes.
3

Add beef cubes to onion / garlic mixture. Brown over high heat for 10 minutes.Liquid will evaporate.
4

Stir in paprika, salt and pepper. Sprinkle flour over beef mixture. Stir rapidly to blend.
5

Gradually stir in hot water. Add bay leaf. Bring to a boil stirring frequently. Lower heat, cover. Simmer about 1 1/2 hours. Stir occasionally.
6

Prepare vegetables. Peel potatoes and carrots. Cut into cubes. Slice zucchini.
7

Stir together beef broth, tomato paste, and worcestershire sauce. Add to beef mixture. Add potatoes and carrots. Cover and simmer. Add zucchini 30 minutes before serving.
8

Top each serving with sour cream.
9

Serve with salad and brown bread.