Beef Stew (Savory)

By TNTPayne

Ingredients

• 3 pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup Italian salad dressing
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.5 ounce) can condensed beef broth, undiluted
• 1 (8 ounce) can tomato sauce
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 6 medium carrots, cut into 1 inch pieces
• 1 medium onion, chopped
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• Mashed potatoes

Preparation

Step 1

In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Add the , carrots, onion and any other vegetables you wish. Cover and simmer for 45 minutes or until vegetables are tender. Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving over mashed potatoes.