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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 1/2 pounds lean boneless chuck steak, trimmed and cut into 1-inch cubes |
1/2 cup all-purpose flour |
vegetable oil |
3 medium onions, chopped |
3 large carrots, scraped and cut into 2-inch pieces |
3 medium potatoes, peeled and cubed |
2 stalks celery, cut into 1-inch pieces |
1 (17-ounce) can whole kernel corn, drained |
1 (28-ounce) can whole tomatoes, undrained |
1 clove garlic, minced |
1 1/2 teaspoons salt |
1 teaspoon pepper |
1/4 teaspoon ground oregano |
1 1/2 cups water |
Directions:
1. Dredge meat in flour, and brown in small amount of vegetable oil in an 8-quart Dutch oven. Add remaining ingredients; cover, and simmer 2 1/2 hours or until vegetables are tender.
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