Ingredients
12
12 servings
- •3 pounds beef stew meat, cut into 1-inch pieces
- •0.33333334326744 cup Italian salad dressing
- •2 cups water
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 (10.5 ounce) can condensed beef broth
- •1 (8 ounce) can tomato sauce
- •2 teaspoons beef bouillon granules
- •1 bay leaf
- •1 clove garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •6 small potatoes, quartered
- •6 carrots, cut into 1-inch pieces
- •1 green bell pepper, cut into 1/2-inch dice
- •1 onion, chopped
- •3 tablespoons all-purpose flour
- •3 tablespoons cold water
Instructions
- Heat a large pot or Dutch oven over medium heat; cook and stir beef and Italian dressing in the hot pot until meat is evenly browned, about 5 minutes. Stir in 2 cups water, diced tomatoes, broth, tomato sauce, bouillon, bay leaf, garlic, oregano, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Add potatoes, carrots, bell pepper, and onion to the pot; cover and continue to simmer until vegetables are tender, about 45 minutes.
- Combine flour and 3 tablespoons cold water in a small bowl; mix until smooth. Stir into stew and bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf before serving.
Nutritional Facts
Per 12 servings
- Calories: 342
- Carbohydrate: 24g
- Fat: 18g
- Fiber: 4g
- Protein: 22g
- Sugar: 5g
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