Savory Vegetable Beef Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests. Ingredients:
3 pounds beef stew meat, cut into 1-inch cubes |
1/3 cup prepared italian salad dressing |
2 cups water |
2 teaspoons beef bouillon granules |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 can (8 ounces) tomato sauce |
1 garlic clove, minced |
1 bay leaf |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
6 small potatoes, quartered |
6 medium carrots, cut into 1-inch pieces |
1 medium green pepper, cut into 1/2-inch pieces |
1 medium onion, chopped |
3 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons cold water |
Directions:
1. In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
2. Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender.
3. Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Yield: 12 servings.
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