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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This hearty stew is packed with a colorful combination of vegetables and tender pieces of beef. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon pepper |
1 pound beef stew meat, cut into 1-inch cubes |
1 tablespoon vegetable oil |
2 cans (10-1/2 ounces each) beef broth |
1 cup water |
2 bay leaves |
1/2 teaspoon garlic salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon dill weed |
3 medium carrots, cut into 1-inch slices |
2 medium potatoes, peeled and cubed |
2 celery ribs, cut into 1-inch slices |
1 onion, cut into eight wedges |
1 cup each frozen corn, green beans, lima beans and peas |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 tablespoon minced fresh parsley |
Directions:
1. Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley. Yield: 8-10 servings.
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