Ingredients1 h 50 m servings
- In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon. In the same pan, saute onions in the remaining oil. Add water, tomato paste, sage and thyme; mix well. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.
ReviewsRead all reviews 5
This was a great base recipe. I changed it a bit to fit our family's taste. I omitted one onion and added two carrots, thinly sliced and three stalks of celery including leaves, also thinly slic...
My family really enjoyed this recipe. I also added some chopped kale for veggie content.
This was a great recipe! Although I did make several changes. The people I cook for are not very fond of chunky, meaty thick stew. So because I doubled the recipe, it called for 5 1/2 lbs of be...