Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into bite-size pieces
2 tablespoons olive oil
1 can (14.5 ounces) peeled and diced tomatoes, undrained
1 1/2 cups water
1 medium onion, chopped
1/2 cup dry red wine or water
6 MAGGI Beef Flavor Bouillon Cubes
2 cloves garlic, finely chopped
2 bay leaves
4 large red potatoes, unpeeled and cut into bite-size pieces
2 large carrots, peeled and sliced
2 medium zucchini, sliced
Directions:
COMBINE flour, salt and pepper in large, heavy-duty plastic bag. Add beef; shake to coat well.
HEAT oil in stockpot over medium-high heat. Add beef; cook, stirring frequently, for 7 to 10 minutes or until no longer pink. Stir in tomatoes and juice, water, onion, wine, bouillon, garlic and bay leaves. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 30 to 35 minutes or until beef is tender. Remove bay leaves.
STIR in potatoes and carrots. Increase heat to medium; cover. Cook, stirring occasionally, for 30 to 40 minutes or until vegetables are tender. Stir in zucchini; cook for 8 to 10 minutes or until zucchini is tender.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
80 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
