1yellow bell peppermedium, sliced into short thin strips
16ouncesvealdiced small
salt and pepper to taste
1tablespoonbeef stock powderor seasoned salt
1tablespoonpaprikasweet or hot, per preference
1tablespoonflour
6cupsbeef brothor a bouillon cube dissolved in 5-6 cups of water, divided
2potatoeslarge, yukon, white potatoes or similar
1tablespoon(optional) fresh parsleyminced
Instructions
In a medium size pot heat butter over medium. (Add oil to butter if worried about butter burning.) Add onion and sauté 2 minutes frequently stirring.
Add the carrots and continue sautéing for another 2 minutes, frequently stirring. Add pepper and continue sautéing and stirring for an additional 2-3 minutes.
Add meat. Stir well and keep sautéing 10 minutes. Add spices, flour and 1 cup of broth. Stir until well integrated.
Add potatoes and remaining broth and stir yet again. Cover pot with its lid and cook 20-25 minutes or until potatoes are fork-tender.
(Optional) Garnish with parsley. Serve hot.
Due to potatoes, the stew is best served the same day. If you must, keep it in the fridge overnight, but consume within a day. If you plan to freeze it don't add potatoes.