You cannot go wrong when choosing to make beef stew. This old time favorite has a variety of flavors that will leave you asking for more. I find it best when making beef stew to do it in the crock pot. It is tender and nothing like you have ever tasted before. This recipe came from


* 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


1. 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.

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

3. 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.

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