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Savory Vegetable Beef Stew

Savory Vegetable Beef Stew
I've been cooking since I was 10 years old. One day, I plan to own a bed-and-breakfast inn. I look forward to the challenge of cooking for my future guests.
12 ServingsPrep: 25 min. Cook: 2-1/4 hours

Ingredients

  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 1/3 cup prepared Italian salad dressing
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 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

  • 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.
  • Add the potatoes, carrots, green pepper and onion. Cover and simmer
  • for 45 minutes or until vegetables are tender.
  • Combine flour and cold water until smooth; gradually stir into stew.
© Taste of Home 2012

2 of 2

Savory Vegetable Beef Stew (continued)

Directions (continued)

  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Discard bay leaf. Yield: 12 servings.
Nutrition Facts: 1 serving (1 each) equals 308 calories, 11 g fat (3 g saturated fat), 71 mg cholesterol, 824 mg sodium, 27 g carbohydrate, 4 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012