Beef Stew IV recipe

Name: Beef Stew IV recipe
Ingredients: 1 pound cubed beef stew meat;3 tablespoons all-purpose flour;3 tablespoons shortening;1 teaspoon salt;⅛ teaspoon ground black pepper;4 cups water;1 onion, finely diced;¼ teaspoon paprika;1 clove garlic, minced;1 teaspoon Worcestershire sauce;1 bay leaf;3 carrots, quartered;3 potatoes, peeled and quartered;¼ cup all-purpose flour;½ cup frozen corn kernels

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Ingredients

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1 pound cubed beef stew meat;3 tablespoons all-purpose flour;3 tablespoons shortening;1 teaspoon salt;⅛ teaspoon ground black pepper;4 cups water;1 onion, finely diced;¼ teaspoon paprika;1 clove garlic, minced;1 teaspoon Worcestershire sauce;1 bay leaf;3 carrots, quartered;3 potatoes, peeled and quartered;¼ cup all-purpose flour;½ cup frozen corn kernels

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Instructions

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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.Add carrots and potatoes and simmer for 45 minutes or until tender.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.Once thickened return meat and add corn to stew, heat through and serve.