Broth Beef and Vegetables Recipe

  • 1 1/2 pounds beef round steak
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 3 tablespoons oil
  • 1 onion, thinly sliced and separated into rings (medium)
  • 1 green pepper, cored, seeded and sliced into rings (medium)
  • 2/3 cup julienne carrot strips
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried marjoram leaves
  • 2/3 cup cold water and 2/3 cup water
  • 1 1/4 teaspoons instant beef bouillon granules
Trim bone and fat from beef. Pound trimmed beef with meat mallet. Cut into serving-size pieces. Set aside. Mix 4 Tbsp. flour, salt and pepper in large plastic food storage bag. Add beef. Shake to coat.

Heat oil in large skillet. Add beef and any remaining flour mixture. Brown over medium-high heat. Layer onion, green pepper and carrots over beef. Sprinkle with basil and marjoram. Add water and beef granules. Heat to boiling. Cover. Reduce heat. Simmer about 1 hour, or until beef is tender. Transfer beef and vegetables to serving platter, reserving drippings in skillet. Place cold water in 1 cup measure or small bowl. Blend in remaining 2 Tbsp. flour. Stir flour mixture into drippings in skillet. Cook over medium-high heat, stirring constantly, until thickened and bubbly. Serve with meat and vegetables. 4 to 6 servings.

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