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Hearty Beef Stew




Source of Recipe


meals.com


Recipe Introduction


Can also be done in a crock pot.

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound beef stew meat, cut into 1-inch pieces

2 tablespoons vegetable oil

1 small onion, chopped

2 stalks celery, thickly sliced

2 cloves garlic, finely chopped

1 can (14.5 oz.) recipe-ready diced tomatoes, undrained

2 small carrots, peeled and thickly sliced

1 teaspoon MAGGI Instant Beef Bouillon

1/2 teaspoon ground thyme

1 large potato, peeled and cut into 1-inch pieces

COMBINE flour, salt and pepper in medium bowl. Add beef; toss well to coat. Heat vegetable oil in large saucepan over medium-high heat. Add beef, onion, celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until beef is no longer pink and vegetables are tender. Add tomatoes with juice, carrots, bouillon and thyme. Bring to a boil. Reduce heat to low; cover.

COOK, stirring occasionally, for 25 minutes. Add potato; cook, stirring occasionally, for 25 to 30 minutes or until beef is tender.

CROCKERY COOKER METHOD:
COOK beef, onion, celery and garlic as above. Spoon beef mixture into crockery cooker; cover with potato, tomatoes with juice, carrots, bouillon and thyme. Cover; cook on high heat for 5 to 6 hours or on low heat for 10 to 12 hours or until beef is tender.

Serving Size: 4