Ingredients
6 tablespoons all-purpose flour, divided1 teaspoon paprika1/4 teaspoon pepper1-1/2 pounds beef stew meat, cut into 1-inch cubes1 tablespoon canola oil3 tablespoons tomato paste2 cups water2 teaspoons beef bouillon granules2 teaspoons dried basil, divided1 teaspoon dried thyme, divided1 teaspoon garlic powder, divided2 bay leaves3 cups cubed peeled potatoes3 cups quartered peeled small onions2 cups sliced carrots2 tablespoons minced fresh parsley1/4 teaspoon salt1/4 cup cold water
Preparation
In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
