Healthy Beef And Vegetable Stew Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 pounds beef stew meat, cut into 2-inch pieces | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), coarsely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Potatoes | 4 Cup (16 tbs), coarsely chopped | |
| Tomatoes | 3 1/2 Cup (16 tbs), crushed | |
| Carrots | 2 Cup (16 tbs), coarsely chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 Beef Bouillon Tablet or 2 Beef Bouillon Cubes | ||
| Ground thyme | 1/2 Teaspoon | |
Directions
COMBINE flour, salt and pepper in medium bowl.
Add meat; toss well to coat.
HEAT oil in large saucepan over medium-high heat.
Add meat, onion, celery and garlic.
Cook, stirring frequently, for 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
ADD potatoes, crushed tomatoes, carrots, water, bouillon and ground thyme.
Bring to a boil.
Reduce heat to low; cover.
Cook, stirring occasionally, for 45 to 60 minutes or until vegetables and meat are tender.
Garnish with thyme sprigs.
Add meat; toss well to coat.
HEAT oil in large saucepan over medium-high heat.
Add meat, onion, celery and garlic.
Cook, stirring frequently, for 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
ADD potatoes, crushed tomatoes, carrots, water, bouillon and ground thyme.
Bring to a boil.
Reduce heat to low; cover.
Cook, stirring occasionally, for 45 to 60 minutes or until vegetables and meat are tender.
Garnish with thyme sprigs.
Chef
