• 4servings
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon ground black pepper

  4. 1 pound beef stew meat, cut into 1-inch pieces

  5. 2 tablespoons vegetable oil

  6. 1 small onion, chopped

  7. 2 celery ribs, thickly sliced

  8. 2 cloves garlic, finely chopped

  9. 1 (14 1/2-ounce) can recipe-ready diced tomatoes, undrained

  10. 2 small carrots, peeled and thickly sliced

  11. 1 teaspoon beef base or bouillon granules

  12. 1/2 teaspoon ground thyme

  13. 1 large potato, peeled and cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. 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, beef base or bouillon and thyme. Bring to a boil. Reduce heat to low; cover.

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


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