Vegetable Beef Stew

Angela Pietrantonio

By
@mrsjoepie

"I serve it with warm corn bread and a tossed salad for a delicious meal in no time,"
From "tasteofhome.com"


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Comments:

Serves:

6

Prep:

10 Min

Cook:

40 Min

Ingredients

1 1/2 lb
beef rump roast or bottom round roast, cut into 1/2-inch cubes
2 Tbsp
canola oil
4 1/3 c
water, divided
1 medium
onion, diced
3
celery ribs, cut into 1-inch chunks
3 small
carrots, cut into 1-inch chunks
3 medium
potatoes, peeled and cubed
2 Tbsp
beef bouillon granules
1 c
frozen peas
3 Tbsp
all-purpose flour

Directions Step-By-Step

1
In a Dutch oven, brown beef on all sides in oil; drain. Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
2
Stir in peas. Bring to a boil. Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly. Yield: 6 servings.

1 cup ~ 8 points

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Other Tags: Quick & Easy, Healthy