Paprika Beef Stew

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Warm beef stew spiced with paprika and bay leaves, with tomatoes and potatoes to make it a one dish meal.

½ c. flour
1 tsp. paprika
salt & pepper
2 lbs. well-trimmed beef chuck, cut into 1.25" chunks
¼ c. olive oil
1 large onion, chopped
4 small onions, cut into 6 wedges
4 garlic cloves, minced
¾ tsp. dried thyme, crumbled
3 bay leaves
1 can beef broth
1 can stewed tomatoes
1 ½ c. water
1 lb. new potatoes, cut into 1" chunks
½ medium butternut squash
2 large carrots, cut into ½" slices

In large bowl, mix flour, paprika, ½ tsp. salt, ¾ tsp. pepper. Add beef and toss to coat.
In a Dutch oven, heat 2 tbs. oil over medium-high heat. Cook the beef in small batches for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside remaining seasoned flour
Reduce the heat to medium and add the chopped onion, garlic, thyme, and bay leaves. Pour in ¼ c. beef broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Add the tomatoes and stir until the mixture begins to boil. Add the remaining broth, water, and beef, along with any accumulated meat juices and bring to a boil. Reduce the heat to low. Cover and simmer for about 1 ½ hours, or until the meat is just tender when pierced with a fork.
Add the potatoes, onion wedges, squash, and carrots and return the stew to a simmer. Cover and cook for 30 to 40 minutes longer, until the beef and vegetables are very tender.

Cummings family

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