Soup, Chili & Stew
Beef Stew with Paprika Potatoes
Servings and Ingredients
|2 lbs.||beef round roast, cut into 2-inch cubes|
|¼ c.||Hy-Vee all-purpose flour (or 5 tbsp flour for thicker gravy)|
|1 tsp.||paprika, divided|
|½ tsp.||dried thyme|
|1||(10.5 ounce) can French onion soup|
|7||medium potatoes, peeled and cut into chunks|
|2||medium onions, sliced|
|Chopped fresh parsley, optional|
- Place meat in a 4-quart slow cooker. In a small bowl combine flour, 1/2 teaspoon of the paprika, pepper and thyme. Sprinkle on meat; toss to coat.
- Add onion soup, potatoes and onions; stir. Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours, or until beef is tender.
- Sprinkle with remaining paprika and parsley and serve.
500 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 115mg
- Sodium: 260mg
- Total Carbohydrates: 50g
- Protein: 53g