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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.
  • Total Time
    Prep: 25 min. Cook: 2-1/4 hours
  • Makes
    12 servings

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. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
Nutrition Facts
1 each: 308 calories, 11g fat (3g saturated fat), 71mg cholesterol, 824mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 25g protein.

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