beef stew iv

Beef

Beef Stew IV

Quick beef enchiladas using Campbell’s soup for a creamy, flavorful filling. Rolled in tortillas, topped with cheese, and baked until bubbly—perfect for busy nights and picky eaters.

Ingredients

1 pound cubed beef stew meat 3 tablespoons all-purpose flour 3 tablespoons shortening
1 teaspoon salt
1/8 teaspoon ground black pepper
4 cups water
1 onion, finely diced 1/4 teaspoon paprika 1 clove garlic, minced
1 teaspoon worcestershire sauce 1 bay leaf
3 carrots, quartered
3 potatoes, peeled and quartered 1/4 cup all-purpose flour
1/2 cup frozen corn kernels

Directions

Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
Add carrots and potatoes and simmer for 45 minutes or until tender.
Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
Once thickened return meat and add corn to stew, heat through and serve.