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Vegetable Beef Stew
Cooking with Paula Deen
, Jan/Feb 2006
1 1/2 pounds beef tips
1/4 cup all-purpose flour
2 tablespoons olive oil
3 (14.5-ounce) cans beef broth
1 (8.5-ounce) package frozen green beans with thyme
1 onion, chopped
3 cups cubed red potatoes (about 4 medium)
1 cup sliced carrots (about 2 medium)
1 cup frozen corn
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
Place beef and flour in a resealable plastic bag; seal and shake vigorously to coat.
Pour oil into a large Dutch oven; place over medium-high heat until hot. Gently place beef into hot oil and cook until browned, stirring occasionally. Add beef broth and bring to a boil. Cover, reduce heat, and simmer 2 hours, or until beef is tender.
Add remaining ingredients to beef mixture; cover and simmer 30 minutes, or until vegetables are tender.
Makes 8 servings
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