Name: Savory Vegetable Beef Stew
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Beef stew meat, cut into 1-inch pieces - 3 pounds; Italian salad dressing - ⅓ cup; Water - 2 cups; Diced tomatoes, undrained - 1 (14.5 ounce) can; Condensed beef broth - 1 (10.5 ounce) can; Tomato sauce - 1 (8 ounce) can; Beef bouillon granules - 2 teaspoons; Bay leaf - 1; Garlic, minced - 1 clove; Dried oregano - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Potatoes, quartered - 6 small; Carrots, cut into 1-inch pieces - 6; Green bell pepper, cut into 1/2-inch dice - 1; Onion, chopped - 1; All-purpose flour - 3 tablespoons; Cold water - 3 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Savory Vegetable Beef Stew

1. Beef stew meat, cut into 1-inch pieces - 3 pounds

2. Italian salad dressing - ⅓ cup

3. Water - 2 cups

4. Diced tomatoes, undrained - 1 (14.5 ounce) can

5. Condensed beef broth - 1 (10.5 ounce) can

6. Tomato sauce - 1 (8 ounce) can

7. Beef bouillon granules - 2 teaspoons

8. Bay leaf - 1

9. Garlic, minced - 1 clove

10. Dried oregano - 1 teaspoon

11. Salt - 1 teaspoon

12. Ground black pepper - ½ teaspoon

13. Potatoes, quartered - 6 small

14. Carrots, cut into 1-inch pieces - 6

15. Green bell pepper, cut into 1/2-inch dice - 1

16. Onion, chopped - 1

17. All-purpose flour - 3 tablespoons

18. Cold water - 3 tablespoons

How to cook deliciously - Savory Vegetable Beef Stew

1. Stage

Heat a large pot or Dutch oven over medium heat; cook and stir beef and Italian Dressing in the hot pot until meat is evenly browned, about 5 minutes. Stir in 2 cups water, diced tomatoes, broth, tomato sauce, bouillon, bay leaf, garlic, oregano, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.

2. Stage

Add potatoes, carrots, bell pepper, and onion to the pot; cover and continue to simmer until vegetables are tender, about 45 minutes.

3. Stage

Combine flour and 3 tablespoons cold water in a small bowl; mix until smooth. Stir into stew and bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf before serving.