Recipes - print - Vegetable Beef Stew

Vegetable Beef Stew - Recipe

This stew will warm you up from the inside out. Perfect served with biscuits and honey. Since it cooks for quite a while, I make it the day before and heat it up the next day.
view recipe online: https://www.recipetips.com/recipe-cards/t--5834/vegetable-beef-stew.asp
Vegetable Beef Stew Recipe
Directions
  • In a large resealable plastic bag, add half of the flour, salt and pepper. Add the stew meat and combine thouroughly so the pieces are well coated.
  • In a Dutch oven, brown meat in salad dressing over medium heat. May to do this in batches so they aren't over crowded.
  • Add the remaining salt and pepper and next 5 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
  • Add the vegetables. Cover and simmer for 45 minutes or until vegetables are tender.
  • Combine remaining flour and the cold water; stir until smooth. Add to the stew and bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
 
 
Prep Time: 20 minutes
Cook Time: 2.25 hours
Servings: 12
Ingredients
-6 tablespoons flour - divided
-2 teaspoons salt - divided
-1 teaspoon pepper - divided
-2 pounds beef stew meat, cut into 1-inch cubes
-1/3 cup Italian salad dressing
-48 ounces beef stock
-14 1/2 ounces diced tomatoes
-8 ounces tomato sauce
-1 clove garlic - minced
-1 bay leaf
-5 potatoes - peeled and diced
-1 cup carrots - sliced into chunks
-1 green bell pepper - diced
-1 onion - diced
-3 tablespoons cold water