 | | Directions |
- In a large resealable plastic bag, add half of the flour, salt and pepper. Add the stew meat and combine thouroughly so the pieces are well coated.
- In a Dutch oven, brown meat in salad dressing over medium heat. May to do this in batches so they aren't over crowded.
- Add the remaining salt and pepper and next 5 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender.
- Add the vegetables. Cover and simmer for 45 minutes or until vegetables are tender.
- Combine remaining flour and the cold water; stir until smooth. Add to the stew and bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.
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Prep Time: 20 minutes
Cook Time: 2.25 hours
Servings: 12
|  | | Ingredients | | - | | 6 tablespoons flour - divided |
| - | | 2 teaspoons salt - divided |
| - | | 1 teaspoon pepper - divided |
| - | | 2 pounds beef stew meat, cut into 1-inch cubes |
| - | | 1/3 cup Italian salad dressing |
| - | | 48 ounces beef stock |
| - | | 14 1/2 ounces diced tomatoes |
| - | | 8 ounces tomato sauce |
| - | | 1 clove garlic - minced |
| - | | 1 bay leaf |
| - | | 5 potatoes - peeled and diced |
| - | | 1 cup carrots - sliced into chunks |
| - | | 1 green bell pepper - diced |
| - | | 1 onion - diced |
| - | | 3 tablespoons cold water |
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