Vegetable Beef Stew Recipe

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This stew will warm you up from the inside out. Perfect served with biscuits and honey. Since it cooks for quite a while, I make it the day before and heat it up the next day.

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Servings:

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

Directions

PREP

20 mins

COOK

2.25 hrs

READY IN

2.5 hrs

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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