Ingredients

The following ingredients have 4 Servings
  • 1/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1 pound beef stew meat ((cut into 1 inch cubes))
  • 1 tablespoon vegetable oil
  • 2.5 cups beef broth
  • 1 cup water
  • 2 bay leaves
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 3 medium carrots ((cut into 1 inch slices))
  • 2 medium potatoes ((peeled and cubed))
  • 2 celery ribs ((cut into 1 inch slices))
  • 1 onion ((cut into 8 wedges))
  • 1 cup green beans ((frozen))
  • 1 cup corn ((frozen))
  • 1 cup peas ((frozen))
  • 1 cup lima beans ((frozen))
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 tablespoon fresh parsley ((minced))

Instruction

  • Combine flour and pepper toss with beef.
  • In a Dutch oven, brown the beef in the oil over medium-high heat. Add broth, water, bay leaves, garlic salt, oregano, basic and dill; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes.
  • Add vegetables and simmer for 15 minutes longer until tender.
  • Combine corn starch and cold water until smooth; then add to stew.
  • Bring to a boil, stirring constantly, for 2 minutes.
  • Remove bay leaves, add parsley and serve.