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“This is the recipe that I learned to make beef stew with, as a young cook. I have since modified it but I wanted to put the basics online for my daughters since I just wing it these days. I chose this one because it cooked relatively quickly (compared to my grandmother's recipe). This comes from the 1973 Good Housekeeping Cook Book, which was the cook book I used as a young bride.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut steak into strips about 3 inches long and 1/4 inch thick. On waxed paper, coat meat with flour; reserve remaining flour.
  2. In large skillet, over medium-high heat, melt the shortening. Cook the meat in the shortening until well browned.
  3. Add carrots, onions, potatoes, celery, mushrooms (if using), bay leaf, & pepper, and 3 cups of water (or 1 can of beef broth and 1 cup of water). Heat to boiling.
  4. Reduce heat to low, cover and simmer for 30 minutes or until meat and vegetables are fork-tender, stirring occasionally.
  5. In a cup, combine the remaining flour with 1 teaspoon salt, stir into stew and cook until thickened slightly; stirring constantly. Stir in sour cream and paprika; heat but do not boil.

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