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Vegetable Beef Stew

Posted in : Soups on by : Daphne


3 lbs beef stew meat, cut into 1 inch cubes1/3 cup Italian salad dressing2 cups water2 tsp beef bouillon granules1 (14.5 ounce) can diced tomatoes, undrained1 (10.5 ounce) can condensed beef broth, undiluted1 (8 ounce) can tomato sauce1 garlic clove, minced1 bay leaf1 tsp salt1 tsp dried oregano1/2 tsp pepper6 small potatoes, quartered6 medium carrots, cut into 1 inch pieces1 medium green bell pepper, cut into 1/2 inch pieces1 medium onion, chopped3 tbs all-purpose flour3 tbs cold water


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.