Savory Vegetable Beef Stew recipe
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Ingredients
- 3 pounds beef stew meat, cut into 1-inch pieces ⅓ 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 ½ 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
Nutrition Info
- 342 caloriescarbohydrate: 23.7 gcholesterol: 62.7 mgfat: 17.5 gfiber: 3.7 gprotein: 21.8 gsaturatedFat: 6.5 gservingSize: -sodium: 679.7 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Savory Vegetable Beef Stew
Directions
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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.
Place potatoes, carrots, bell pepper, and onion in stew, cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
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.