1 lb. beef stew meat
Flour
Olive oil
1-2 cloves garlic
2 cups water
2 chicken bouillon cubes
1 15 oz can stewed tomatoes, undrained
Dried Italian seasonings
Salt and pepper
4 potatoes, cubed
1 16 oz package frozen mixed vegetables | | | Dredge beef stew meat in flour. Cook oil and garlic in pan; add meat and brown on all sides. Add water, bouillon and entire can of tomatoes. Sprinkle with Italian seasoning, salt and pepper. Reduce heat to low, cover and simmer about an hour. Add potatoes; continue cooking about an hour. Add frozen vegetables about 10 minutes before serving. Submitted by Amanda Formaro of http://www.familycorner.com |
|
