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Vegetable Beef Stew

From Cooking with Paula Deen, Jan/Feb 2006

Vegetable Beef Stew
Ingredients
  1. 1 1/2 pounds beef tips
  2. 1/4 cup all-purpose flour
  3. 2 tablespoons olive oil
  4. 3 (14.5-ounce) cans beef broth
  5. 1 (8.5-ounce) package frozen green beans with thyme
  6. 1 onion, chopped
  7. 3 cups cubed red potatoes (about 4 medium)
  8. 1 cup sliced carrots (about 2 medium)
  9. 1 cup frozen corn
  10. 1/2 cup chopped celery
  11. 1 teaspoon salt
  12. 1 teaspoon pepper
  13. 1/2 teaspoon dried parsley flakes
  14. 1/2 teaspoon dried rosemary leaves
  15. 1/2 teaspoon dried thyme leaves
Instructions
  1. Place beef and flour in a resealable plastic bag; seal and shake vigorously to coat.
  2. 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.
  3. Add remaining ingredients to beef mixture; cover and simmer 30 minutes, or until vegetables are tender.
Makes 8 servings