Hearty Beef Stew


Nothing makes me crave beef stew more than a cold winter's day, especially when there is snow on the ground. There is just something some satisfying about having a large pot of beef and veggies simmering away on your stove and heating up your house while the wind blows outside.

Hearty Beef Stew
Source: A Cookaholic Wife Creation 
Servings: 6-8 people

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    • 2 lbs. beef cubes
    • 1 cup flour
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 3-4 potatoes, peeled and cut into bite-sized chunks
    • 2 carrots, peeled and sliced
    • 1 can corn, drained
    • 1 onion, roughly chopped
    • 1/2 bag fresh green beans, cut in half or thirds
    • 1 tbsp. garlic powder
    • 1 tbsp. paprika
    • 2 bay leaves
    • 1 tbsp. cornstarch (or flour)
    • 2 and 1/4 cups water, divided
    • 2 cups beef stock

1. Add 1 tsp. of oil to a large skillet over medium high heat.
2. Mix together flour, salt and pepper in a small bowl. Dredge each piece of meat through the flour mixture.
3. Add all of the meat to the skillet and cook until browned on all sides, about 7 minutes.
4. Remove the meat from the skillet and put into a large stockpot. Add in the vegetables, spices, 2 cups of water and beef stock. Put over high heat and bring to a boil. Let boil for about 10 minutes.
5. In a cup, add the 1 tbsp. corn starch and 1/4 cup of  warm water. Stir until the cornstarch is incorporated.
6. Pour half of the cornstarch mixture into the stew and stir. Pour in the other half and stir.
7. Reduce the heat to low and let cook until the vegetables are soft, at least 1 hour, stirring as needed.
8. Remove the bay leaves before serving. Can be left at low heat for up to 4 hours.

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