Vegetable Beef Stew 2 Recipe

Ingredients
  • 1 1/2 pounds Stew Beef (Cut Into Smaller Pieces)
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 3 cans Beef Broth (Can Also Use Beef Bouillon) (14.5 ounce Cans)
  • 1 onion, chopped
  • 4 cups Cubed Red Potatoes
  • 1 cup Sliced Carrots (2 Medium)
  • 1 cup frozen corn
  • 1/2 cup chopped celery
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon dried thyme
Directions
Place beef and flour in a plastic bag. Seal and shake vigorously to coat beef. Pour oil into large Dutch oven over medium high heat until hot. Put beef into hot oil and cook until browned, stirring occasionally. Add beef broth and bring to a boil. Cover, reduce heat, and simmer 2 hours. Add remaining ingredients to beef; cover and simmer 30 minutes or until vegetables are tender.
Similar Recipes
Vegetable Beef Stew with Barley
Rating of 5 out of 5.0 stars
barley
bay leaves
butter
carrots
celery
Vegetable Beef Stew
bay leaf
beef stock
cold water
diced tomatoes
tomato sauce
Southwestern Beef Stew
beef broth
boneless beef round steak
carrots
chili powder
diced tomatoes

Vegetable Beef Stew 2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com