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Barb's Beef Stew


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 TBSP flour
1 lb. beef stew meat, cut in 1 inch cubes
2 TBSP oil (I use olive)
2 cans low sodium beef broth
1 cup water
1 small can tomato sauce
1 medium onion (though I usually sub in onion powder)
1/2 tsp majoram
1/2 tsp oregano
1 bay leaf
2 1/2 cups potatoes, cubed (or more....)
1 cup corn (I use frozen)
1 cup peas (I use frozen)
1 cup chopped carrots


Shake beef in plastic bag with flour. Then brown in stew pot in hot oil. When the outside is brown, drain the fat. Stir in broth and tomato sauce. Add water if it doesn't seem enough liquid. Add onion, marjoram, oregano, bay leaf and pepper to taste. Bring to boil, then reduce heat, cover and simmer for 1 1/4 hours. Stir in potatoes and veggies. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes, adding water as needed. Discard bay leaf before serving.


I ideally like to serve this in a bread bowl, but if I can't them, I serve with a crusty french bread to sop up the leftover liquid.


Pairs Well With


Notes

I modified this recipe from my BH&G cookbook. It's become so popular in my house that even though it's better if left over night, it never gets the chance to sit. This is our big football dinner.

I ideally like to serve this in a bread bowl, but if I can't then, I serve with a crusty french bread to sop up the leftover liquid.

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