Autumn Beef Stew


  • 12 small red potatoes, halved
  • 1 pound carrots, cut into 1-inch pieces
  • 1 large onion, cut into wedges
  • 2 pounds lean beef stew meat, cut into 1-inch cubes
  • 1/3 cup butter or stick margarine
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper


Let The Aroma Of This Savory Supper Welcome You Home After Work. Chock-full Of Tender Beef, Hearty Potatoes And Colorful Carrots, This Down-home Dinner Is A Staple At Margaret Shauers' Kitchen In Great Bend, Kansas.

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