Beef Stew


  • 1 1/2 lb. boneless beef stew meat
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 cup flour
  • 2 Tbsp. lard
  • 2 cups water
  • Ad
  • 3 Tbsp. ketchup
  • 6 medium potatoes (peeled)
  • 6 medium carrots (peeled)
  • 4 medium onions


Cut meat into small pieces, roll in seasoned flour and brown in the lard in a heavy kettle. Make sure every piece is well browned for best flavor. Add 2 cup water and simmer in tightly covered kettle till meat is tender (about 2 hours.) Then add vegetables which have been cut into fairly large chunks, and continue cooking in covered kettle until vegetables are tender. Add 3 Tbsp. ketchup, salt to taste, and just a little flour to thicken if broth is too soupy. (Mix flour in cold water before adding). Serve while steaming hot!

By Robin from Washington, IA


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