1/4 cup butter
1/2 teaspoon salt
1 teaspoon ground black pepper
2 cups beef broth
1 cup water
1 (10 ounce) package frozen mixed vegetables
1 (8 ounce) can tomato sauce
2 onions, diced
1 (14 ounce) can beef broth
1 (15 ounce) can peeled and diced carrots
1 (14.5 ounce) can beef stew meat
1 (8 ounce) package red potatoes
1/4 cup all-purpose flour
1/2 teaspoon paprika
Butterfly a large pot into a large skillet. Place butter in skillet and saute over high heat until very hot. Stir in salt and pepper. Cook, stirring constantly, until butter begins to brown. Remove from heat. Pour in broth, water, mixed vegetables and tomato sauce. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.
Remove from heat. Stir in carrots and potatoes. Arrange sauteed vegetables in bottom of large pot. Pour stew over vegetables and season with paprika. Simmer 10 minutes, stirring occasionally, until carrots are tender.
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