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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:

1. Place the oil into a Dutch oven over medium high heat.
2. Allow the oil to heat up but not smoke.
3. Place the flour in a shallow bowl.
4. Coat the meat thoroughly with the flour.
5. Place the meat in the hot oil.
6. Stir the onion into the hot oil to coat.
7. Cook, stirring occasionally, about 12 minutes or until the meat is browned and the onion is tender.
8. Pour the broth into the pot once the meat has browned.
9. Add in the stewed tomatoes.
10. Sprinkle the dressing mix into the pot and stir to combine all the ingredients together well.
11. Bring the mixture to a full steady boil.
12. Reduce the heat to low and cover the pot.
13. Simmer the mixture for 30 minutes, stirring occasionally so that meat does not stick.
14. Add the potatoes and carrots to the pot after 30 minutes.
15. Recover and continue cooking an additional 30 minutes.
16. 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.