Beef & Vegetable Stew

By jodijet

Ingredients

• 2 lbs beef stew
• 1/2 cup flour
• 2 tsp dried marjoram
• 1 tsp salt
• 1/4 tsp pepper
• 1 lg onion
• 2 cloves garlic
• 3 cups water
• 2 beef bouillion
• 3 lbs potatoes cut into cubes
• 1- 10 oz frozen peas
• 1 lb carrots sliced
• fresh parsley

Preparation

Step 1

In large bowl, toss meat cut into 1/2" pieces with flour, marjoram, salt and pepper until evenly coated. In large pot or Dutch oven, heat 3 Tbsp oil over medium heat. Add beef. Cook until browned. Remove from pot, reserve. In same pot, add 1 tbsp oil over medium heat and onion, cook until tender. Add 2 cloves of garlic minced, cook 30 seconds. Add 3 cups water and 2 beef boullion cubes, bring to a boil. Add reserved beef. Cover, over lo heat simmer stirring occasionally, 1 1/2 hours. Stir potatoes and carrots, if necessary, add enough water to cover vegetables, simmer 30 minutes. Add frozen peas, simmer 10 minutes. Add 3 Tbsp parsley chopped.