AUTUMN VEGETABLE BEEF STEW

This is a recipe I got many years ago from a TOH magazine. I made some subtle changes to make it diabetic friendly.  A very tasty version of beef stew.

1 tsp salt, optional
1/4 tsp pepper
1/4 tsp paprika
1 lb round steak, cut into 1-inch cubes
1 tbsp vegetable oil (olive or coconut for us diabetics)
1 tbsp white whole-wheat or garbanzo bean flour
1 1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 tsp caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Combine the salt, pepper, and paprika; toss with the beef cubes.

In a large saucepan over medium heat, brown the beef in the oil.  Sprinkle with the flour and stir well. Add the water, onion, tomato sauce, bouillon, caraway seeds, and bay leaf.  Cover and simmer for 1 hour.  Add the potatoes, turnips, and carrots; cover and simmer 45 minutes or until meat and vegetables are tender.

Discard the bay leaf before serving.

Serves 4 to 6.

This is the file photo.