Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into 2-inch pieces
1/4 cup vegetable oil
1 small onion, chopped
2 stalks celery, cut into 1-inch pieces (about 1 cup)
3 cloves garlic, finely chopped
2 large potatoes, peeled and cut into 1-inch pieces (about 4 cups)
1 can (28 ounces) crushed tomatoes with puree, undrained
3 large carrots, peeled and cut into 1-inch pieces (about 2 cups)
1 1/2 cups warm water
2 MAGGI Beef Flavor Bouillon Cubes
1/2 teaspoon ground thyme
Directions:
COMBINE flour, salt and pepper in medium bowl. Add meat; toss to coat well.
HEAT oil in large saucepan over medium-high heat. Add meat, onion, celery and garlic. Cook, stirring frequently, for 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
ADD potatoes, tomatoes and juice, carrots, water, bouillon and thyme. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 45 to 60 minutes or until vegetables are tender.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
60 minutes
Cooling Time: 0 minutes
Servings: 12
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In this recipe:
