TLC Cooking "Favorite Beef Stew"

Favorite Beef Stew

Favorite Beef Stew

YIELD Makes 6 servings
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INGREDIENTS

1‑1/2	pounds beef for stew, cut into 3/4-inch cubes
3	tablespoons all-purpose flour
1	teaspoon salt
1/2	teaspoon black pepper
2	tablespoons vegetable oil
1	cup Beef Stock (recipe) or canned beef broth
1	can (16 ounces) whole tomatoes, cut-up, undrained
1	clove garlic, minced
1	bay leaf
1	tablespoon Worcestershire sauce
1/2	teaspoon dried thyme leaves
1/4	teaspoon dried basil
2	potatoes, peeled and cut into 1/2-inch pieces
1	cup frozen pearl onions
2	carrots, cut into 1/2-inch pieces
2	stalks celery, cut into 1/2-inch pieces
Onion rings and fresh herb leaves for garnish

PREPARATION:

Place meat in large bowl; sprinkle with flour, salt and pepper. Toss lightly to coat. Heat oil in 5-quart Dutch oven over medium-high heat. Add meat; brown, stirring frequently.
Add Beef Stock, tomatoes with juice, garlic, bay leaf, Worcestershire, thyme and basil; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1-1/2 hours, stirring occasionally.
Increase heat to medium. Add potatoes, onions, carrots and celery; heat until boiling. Reduce heat to low; simmer, uncovered, 30 minutes or until meat and vegetables are tender.
Ladle into bowls. Garnish, if desired.

This recipe appears in: Stews