Vegetable Beef Stew Recipe

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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.
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  • 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
20 mins
2.25 hrs
2.5 hrs
  • 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.
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