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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This thick, hearty stew is great over egg noodles or rice. It freezes very well, too. Ingredients:
1 -2 tablespoon olive oil |
1 1/4 lbs beef stew meat, cut into 1-inch pieces |
1/4 cup flour |
1/2 cup onion, diced |
1/2 cup green pepper, diced |
2 teaspoons garlic powder |
1/4 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
1 cup water |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1/2 teaspoon salt |
1 teaspoon parsley |
Directions:
1. In a dutch oven, heat the oil over medium heat. Put the flour in a plastic bag and toss the meat in there to coat.
2. When the oil is good and hot, add the meat, onions and peppers to the pan. Brown everything well and then add all the remaining ingredients.
3. Bring to boil. Cover, reduce heat to low and simmer for 1 1/2 hours until meat is very tender.
4. Serve over rice, noodles or you can top it with dumplings.
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