Savory Vegetable Beef Stew

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
1 lb. stew beef, cut into 1 inch cubes 2 tbsp Italian dressing2/3 cup water 1 1/4 cup low sodium beef broth 1 cube beef bouillon, crushed 1 cup tomato sauce 1 clove garlic, minced 1/2 cup canned diced tomatoes, undrained 1 bay leaf 1/4 tsp salt 1/4 tsp ground oregano 1/8 tsp ground black pepper 1/2 pound potatoes, cut into 1 inch cubes 4 carrots (7-1/2"), sliced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/4 medium onion, diced 4 stalks (5", leafless) celery, diced1 cup frozen peas 1 Tbsp. plain white flour
1. Heat a Dutch oven or large pot over medium heat. Cook and stir beef cubes and Italian dressing until meat is evenly browned, about 5 minutes.
2. Add 2/3 cup of water, beef bouillon cube, beef broth, tomato sauce, diced tomatoes, garlic, bay leaf, salt, oregano, and pepper. Bring to a boil.
3. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
4. Place potatoes, carrots, peppers, celery and onion into the stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
5. Combine flour and 1 tablespoon of cold water in a small bowl, mixing until it is smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Remove bay leaf.
6. Makes 8-1 cup servings.
Serving Size: 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. Add 2/3 cup of water, beef bouillon cube, beef broth, tomato sauce, diced tomatoes, garlic, bay leaf, salt, oregano, and pepper. Bring to a boil.
3. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
4. Place potatoes, carrots, peppers, celery and onion into the stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
5. Combine flour and 1 tablespoon of cold water in a small bowl, mixing until it is smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Remove bay leaf.
6. Makes 8-1 cup servings.
Serving Size: 8-1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 4.7 g
- Cholesterol: 36.9 mg
- Sodium: 418.6 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.9 g
- Protein: 14.3 g
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