"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."

(Prep Time: 25 Min - Cook Time: 2 Hrs 15 Min - Ready In: 2 Hrs 40 Min)

Servings

Original Recipe Yield 12 servings

 

Ingredients

  • 3 pounds beef stew meat, cut into 1 inch cubes
  • 1/3 cup Italian salad dressing
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 1 (14.5 ounce) can diced tomatoes, un-drained
  • 1 (10.5 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
  • 6 small potatoes, quartered
  • 6 medium carrots, cut into 1 inch pieces
  • 1 medium green bell 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; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

 

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