Description
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Servings: 12