SAVORY VEGETABLE BEEF STEW

Savory Vegetable Beef Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 18

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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

Steps:

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 : Calories 308 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 824mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.