• Cooking Time: 120 minutes
  • Servings: 4-6
  • Preparation Time: 25 minutes


Amy Sedaris=Amazinggg

Tweaked just a bit for my own use.


  • •1 cup flour
  • •seasoned salt
  • •pepper
  • •1/2 teaspoon paprika
  • • 1 lb cubed stewing beef
  • •vegetable oil
  • • 1 diced onion
  • •3 potatoes, cut & cubed
  • •sliced carrots
  • •1/2 can stewed tomatoes
  • •3 teaspoons/cubes beef bullion


  • 1. Put flour, seasoned salt, pepper, and paprika in a brown paper lunch bag. Add beef cubes and shake.
  • 2. Heat oil in a heavy pot and sauté the onion. Shake off the excess flour from the meat and brown on all sides with onion, adding more oil when needed.
  • 3. Add enough water to cover the meat, about 3 cups. Bring to a boil, adding bullion.
  • 4. Add potatoes, carrots, and tomatoes (no juice from tomato can). Simmer for at least 2 hours, stirring every 30 minutes. To thicken, add some of the leftover flour mixture used to coat the beef.
  • 5. Serve by itself or over noodles.

Categories: Beef  Crock-pot  Dinner  Main Dish  Savory  Soup  Stew  Stove 

Author Credit: Amy Sedaris

Website Credit: http://www.amazon.com/Like-You-Hospitality-Under-Influence/dp/0446696773/ref=sr_1_1?ie=UTF8&s=books&qid=1252885387&sr=8-1

© 2006-2017 BakeSpace, Inc. All Rights Reserved