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.