Beef Stew with Paprika Potatoes


Soup, Chili & Stew
Beef Stew with Paprika Potatoes

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    Servings and Ingredients

    Serves 6
    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


    1. 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.
    2. 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.
    3. Sprinkle with remaining paprika and parsley and serve.

    Nutrition facts


    500 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 115mg
    • Sodium: 260mg
    • Total Carbohydrates: 50g
    • Protein: 53g

    Recipe Source:

    Try-Foods International.