Quick and Easy Beef Stew

2 large (3" to 4-1/4" dia.) Potato, raw
3 cup, chopped Carrots, raw
1 cup, chopped Onions, raw
1 tsp Salt
1 tsp Pepper, black
1 tbsp worstershire sauce (by FOURMULA)
.5 cup Flour, white
1.25 lb Beef chuck, arm pot roast
1 1tsp Olive Oil
5 cup Beef Broth - Swanson Low Sodium

Total Time

25mins




Prep 10 mins





Cook 15 mins








Ingredients Nutrition

Servings 5 Units US
1 1⁄4 lbs sirloin tip roast, cubed
2 large potatoes, cubed
3 carrots, sliced
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1⁄2 cup flour
1 tablespoon olive oil
3 (14 ounce) cans beef broth
salt and pepper

































Directions
In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
Toss the beef cubes in the flour until coated.
In a soup pot heat the olive oil over medium high heat until the oil blooms.
Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
Add all three tins of beef broth and bring to a boil.
Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper. *May add Bay leaves (2), Garlic to taste , Thyme dash or any preferred spicing.


Serving Size: 5 - 1 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user JENNYLANT.