Autumn Beef Stew

Ingredients:

• 1 1/2 lbs. beef chuck roast, cubed
• 2 tablespoons olive oil
• 4 tablespoons all purpose flour
• 2 teaspoons paprika
• 2 cups beef broth
• 3 cups water
• 1 large onion, chopped
• 4 carrots, peeled and cut into1-inch pieces
• 2 celery stalks, cut into1-inch pieces
• 1 potato, peeled and cut into1-inch pieces
• 1 small sweet potato, peeled and into1-inch pieces
• Salt and pepper to taste

Heat olive oil in a large heavy pot. Saute beef over medium heat until browned. Add flour and paprika and stir to coat beef well. Bring broth and water to a boil in a 3 qt. heavy saucepan. Add onion, carrots, celery and potatoes; boil 10 minutes. Add beef mixture to vegetables in pot. Cover and simmer until beef is fork tender, about 1 1/2 hours, stirring occasionally. Season to taste with salt and pepper. Serves 4-6. If desired, 1 cup of cooked pearled barley may be added during the last 20 minutes of cooking. Add more water or broth as needed.