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Savory beef and vegetable stew

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Ingredients/Components

salad oil - 6 Tbsp
beef chuck or rump, cut into 1 1/2-inch cubes* - 3 lb
pepper - 1/4 tsp
chopped onion - 1 c
sliced celery - 1 c
finely chopped parsley - 2 Tbsp
clove garlic, finely chopped - 1 item
can tomato sauce - 1 oz
nonalcoholic red wine - 1 c
chopped green pepper - 1 c
beef bouillon cubes - 2 item
salt
dried thyme leaves - 1/8 tsp
bay leaf - 1 item
small potatoes, pared and halved - 6 item
medium carrots, pared and chopped in chunks - 6 item
white onions, peeled - 6 item
flour - 1 Tbsp

How to make savory beef and vegetable stew:

In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onion, green pepper and celery to Dutch oven. Saute until tender, about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water. Bring to boiling. Reduce heat and simmer, covered for 1 1/4 to 1 1/2 hours.

Add vegetables and simmer, covered, for 1 hour longer or until tender. Remove from heat and skim off any fat. Mix flour with 2 tablespoons cold water and stir into beef mixture. Arrange tomato slices from one large tomato, skin side up, on top (optional). Simmer, covered, 10 minutes until slightly thickened.

*Can reduce amount of meat and increase vegetables.

Recipe categories: Main dish, One Dish meal, Stew.

Rating:

3.1

Average rating: 3.1, total votes: 7

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