Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into chunks
2 tablespoons vegetable oil
2 cups warm water
2 MAGGI Beef Flavor Bouillon Cubes
1 can (8 ounces) tomato sauce
1 large onion, chopped
1 clove garlic, finely chopped
1 bay leaf
6 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 1-inch pieces
Directions:
COMBINE flour and pepper in plastic bag. Add beef; shake to coat.
HEAT oil in large saucepan over medium-high heat; cook beef, stirring frequently, for 5 to 7 minutes or until browned. Stir in water, bouillon, tomato sauce, onion, garlic and bay leaf. Bring to a boil; cover. Cook for 60 minutes or until beef is tender. Remove bay leaf.
STIR in carrots, potatoes and celery. Cover; cook for 30 minutes or until vegetables are tender.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
100 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
