Prep 20 mins
Cook 3 hrs
I found this in a Country Extra Magazine and is one of the Recipe contest winners by Lynn Franklin of Marietta, GA. There is nothing better than a piping hot bowl of stew for lunch or dinner on a cold and snowy day. Zaar would not recognize beef bouillon granuals, so I am putting it here.
- 3 lbs beef stew meat, cut into 1-inch cubes
- 1⁄3 cup Italian salad dressing
- 2 cups water
- 2 teaspoons beef bouillon
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 1/2 ounce) can condensed beef broth, undiluted
- 1 (8 ounce) can tomato sauce
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1⁄2 teaspoon pepper (or to taste)
- 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
- 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 peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.