GARDEN STEW

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Garden Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. You can also throw in extra vegetables to stretch it.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
4 cups water
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/3 cup all-purpose flour
1 cup cold water
2 teaspoons browning sauce, optional

Steps:

  • In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoning blend, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce if desired until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts :

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