Hearty Beef Stew
- Preparing Time: 30 minutes
- Total Time: 1 hour and 55 minutes
- Served Person: 8
- 1 teaspoon worcestershire sauce
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon sugar
- 2 pounds stew beef
- 4 cups warm water
- 4 teaspoons beef bouillon cube
- 1 medium onion (sliced)
- 6 red potatoes (quartered)
- 4 medium carrots (sliced)
- Carbohydrate 30.6969460416676 g
- Cholesterol 82.6375223032702 mg
- Fat 22.8046000524837 g
- Fiber 3.48156243218482 g
- Protein 24.8712721165129 g
- Saturated Fat 9.75489469253133 g
- Serving Size 1 1 Serving (412g)
- Sodium 445.472885325428 mg
- Sugar 27.2153836094828 g
- Trans Fat 2.82534953833636 g
- Calories 431 calories
1.Melt the butter in a large sauce pot over medium heat. 2.Add in the stew beef cubes, brown for about 10 minutes. 3.Add 4 cups of warm tap water. 4.Add sliced onions, Worcestershire Sauce, Salt, Sugar, Black Pepper and Paprika 5.Cover, let simmer on medium-low heat for 1 hour. 6.Add carrots, Potatoes, Tomato Paste and Beef bouillon Cubes, stir well. 7.Cover again, simmer for about 45 minutes or until potatoes are tender. The stew beef cubes can be found in most grocery stores, if not, just get a chuck or round cut and dice it into 3/4 inch or so cubes. I prefer my potatoes nice and soft, but if you prefer them more firm, shorten the cooking time in step 7 (remember, the same applies to the carrots though, the less time they cook, the firmer they will be). I like to serve it over some fresh bread in a bowl topped off with some hot sauce, tastes amazing and my wife loves it!
