Recipe
Soup, Chili & Stew
Beef Stew with Paprika Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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. pepper | ||
| 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 |
Directions
- 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.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 115mg
- Sodium: 260mg
- Total Carbohydrates: 50g
- Protein: 53g
Recipe Source:
Try-Foods International.