“This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.” - by JAIME5025
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition
Amount Per Serving (12 total)
- Calories
- 342 cal
- 17%
- Fat
- 17.5 g
- 27%
- Carbs
- 23.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Very easy, all ingredients you have in your pantry tho it LOOKS like a long list. This is a tomato based beef stew as opposed to a beef gravy stew. Very tasty......would also be good over rice, pasta ..." See moreor noodles. Try this! Could also easily be done in a crockpot, I think. Easily reduce-able too....I made a recipe for 4 and still have a full pot."
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