Savory Vegetable Beef Stew |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make. Ingredients:
3 pounds beef stew meat, cut into 1-inch pieces |
1/3 cup italian salad dressing |
2 cups water |
2 teaspoons beef bouillon granules |
1 (14.5 ounce) can diced tomatoes, undrained |
1 (10.5 ounce) can condensed beef broth |
1 (8 ounce) can tomato sauce |
1 clove garlic, minced |
1 bay leaf |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
6 small potatoes, quartered |
6 carrots, cut into 1-inch pieces |
1 green bell pepper, cut into 1/2-inch dice |
1 onion, chopped |
3 tablespoons all-purpose flour |
3 tablespoons cold water |
Directions:
1. Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
2. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
3. Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
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