What You Need:
- 2 T canola oil
- 1 1/2 lbs. boneless round steak, cut into chunks
- 2 T flour
- 1 onion, chopped
- 1 (14 1/2 oz.) can beef broth
- 1 (14 1/2 oz.) stewed tomatoes
- 1 envelope garlic and herb dressing mix
- 3 white potatoes cut into chunks
- 3 carrots cut into chunks
How to Make It:
- Place the oil into a Dutch oven over medium high heat.
- Allow the oil to heat up but not smoke.
- Place the flour in a shallow bowl.
- Coat the meat thoroughly with the flour.
- Place the meat in the hot oil.
- Stir the onion into the hot oil to coat.
- Cook, stirring occasionally, about 12 minutes or until the meat is browned and the onion is tender.
- Pour the broth into the pot once the meat has browned.
- Add in the stewed tomatoes.
- Sprinkle the dressing mix into the pot and stir to combine all the ingredients together well.
- Bring the mixture to a full steady boil.
- Reduce the heat to low and cover the pot.
- Simmer the mixture for 30 minutes, stirring occasionally so that meat does not stick.
- Add the potatoes and carrots to the pot after 30 minutes.
- Recover and continue cooking an additional 30 minutes.
- Remove the lid and continue cooking 15 minutes or until the meat is tender and the sauce has thickened to your liking.
Serves: 6
To make this recipe a full meal deal cook 3 C of egg noodles according to the package directions. Spoon the stew over the noodles on serving plates. Sprinkle with a little parsley to garnish each serving.