Things You'll Need:
- 1 lb. stew beef
- Flour, seasoned with salt and pepper
- Stove top Dutch oven with lid
- 3 tbsp. vegetable oil
- Long cooking spoon
- 4 to 6 potatoes, quartered
- 4 to 6 sliced carrots
- 2 to 4 onions, quartered
- 1/2 lb. green beans or peas
- Salt and pepper to taste
- 3 tbsp. paprika
- Water
- 1 cup rice, white or brown
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Step 1
Roll the stew beef cubes in flour that has been seasoned with salt and pepper. A good ratio of salt and pepper is 1/8 tsp. of salt and 1/2 tsp. of pepper for every 1 cup of flour.
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Step 2
Heat the oil in the stovetop Dutch oven over medium high heat until it is hot. If you don't have a stovetop Dutch oven, any large stockpot will work.
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Step 3
Place the stew meat into the hot oil and brown it on all sides.
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Step 4
Add the potatoes, carrots, onions and green beans.
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Step 5
Add water until all the vegetables are covered.
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Step 6
Add salt and pepper to taste. Then add the paprika. The paprika not only adds flavor but will also give the stew the familiar deep red color.
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Step 7
Bring the stew to a boil. Then turn the heat down to where the stew is just simmering. Place the lid on the pot and let the stew cook for 2 to 3 hours.
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Step 8
Remove the lid and add the rice.
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Step 9
Replace the lid and let the stew cook for another 30 minutes on simmer. Taste the rice after 30 minutes to be sure it is fully cooked. If it is not, cook it for another 15 minutes or so.
