Savory Vegetable Beef Stew |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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I found this in a Country Extra Magazine and is one of the Recipe contest winners by Lynn Franklin of Marietta, GA. There is nothing better than a piping hot bowl of stew for lunch or dinner on a cold and snowy day. Zaar would not recognize beef bouillon granuals, so I am putting it here. Ingredients:
3 lbs beef stew meat, cut into 1-inch cubes |
1/3 cup italian salad dressing |
2 cups water |
2 teaspoons beef bouillon |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
1 (8 ounce) can tomato sauce |
1 garlic clove, minced |
1 bay leaf |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon pepper (or to taste) |
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 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 peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
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