Hearty Beef Stew

By joeyanne

Ingredients

• 1 1/2 pounds beef chuck, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 2 cans (14.5 ounces each) diced tomatoes with green chiles
• Coarse salt and pepper
• 3/4 pound small potatoes, halved
• 1/2 pound frozen peas and carrots, thawed

Preparation

Step 1

Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

Cook's Note

Five minutes of prep for a rich, wholesome stew? You can't beat that.