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Herbed Beef Stew

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“This is the best beef stew I have ever tasted and I am a huge fan of stew and have eaten a ton of it over my life. I found this recipe in a Light and Tasty catalog several years ago while at the dentists office. Of course I couldn't steal the recipe out of it but I immediately went on the hunt for it as soon as my root canal had calmed down and it was well worth the hunt. Everyone who tastes this stew begs for the recipe. I hope you all enjoy it as much as we do.”
READY IN:
3hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
  2. Add beef, a few pieces at a time, and shake to coat.
  3. In a Dutch oven, brown beef in oil over medium heat.
  4. Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
  5. Bring to a boil.
  6. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  7. Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
  8. Discard bay leaves.
  9. In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
  10. Add cold water; stir until smooth.
  11. Stir into stew.
  12. Bring to a boil; cook and stir for 2 minutes.

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