Savory Vegetable Beef Stew

• servings: 12 servings
• active time: 30 minutes
• total time: 3 hours

Ingredients

3 pounds beef stew meat, cut into 1-inch pieces

⅓ 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

½ 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

Directions

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.

Nutrition

• Calories: 342 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 680 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 22 g