Beef Stew
1-1/2 pounds beef for stew, cut to make 1inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick
1 1/2 pounds beef for stew, cut to make 1-inch pieces, if necessary
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 can (28 ounces) Italian-style stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
1 medium onion, coarsely chopped
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots or 2 cups sliced carrots, 1-inch thick
In medium bowl, toss beef with flour to coat. In heavy large saucepan or Dutch oven, heat oil over medium-high heat until hot. Add beef; cook 5 minutes or until browned, stirring occasionally. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low; cover and simmer 45 minutes or until beef is almost tender. Add potatoes and carrots; return to a boil. Reduce heat; cover and simmer 45 minutes or until beef and vegetables are tender.
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Dorie
http://groups.yahoo.com/group/DoriesRecipesBox/
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