Beef Stew With Vegetables

Name: Beef Stew With Vegetables
Ingredients: 2 lb. stewing beef; 1/2 c. flour; 3 Tbsp. fat; 1 tsp. salt; 1/4 tsp. pepper; 1 tsp. sugar; 3 c. boiling water; 1 (8 oz.) can tomato sauce; 6 medium carrots, scraped and cut in 1-inch pieces; 6 medium onions, peeled; 1/4 tsp. oregano or marjoram; 1 (16 or 17 oz.) can peas (2 c.); 1/4 c. cold water

13 ingredients

10 steps

Ingredients

2 lb. stewing beef
1/2 c. flour
3 Tbsp. fat
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 c. boiling water
1 (8 oz.) can tomato sauce
6 medium carrots, scraped and cut in 1-inch pieces
6 medium onions, peeled
1/4 tsp. oregano or marjoram
1 (16 or 17 oz.) can peas (2 c.)
1/4 c. cold water

Directions

1

Cut beef in 1-inch cubes; dredge in 1/4 cup of flour.
2

Turn temperature control to 375° and preheat skillet.
3

Add fat, then brown meat well on all sides.
4

Add next 5 ingredients and stir to mix well.
5

Turn temperature control to 175° and cook, covered, 1 1/2 hours or until meat is almost tender.
6

Add carrots and onions. Cover and cook 30 minutes longer, until meat and vegetables are tender.
7

Add oregano and peas and heat to boiling.
8

Blend remaining 1/4 cup flour and cold water.
9

Add to stew; cook and stir until thickened.
10

Makes 6 servings.