Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.

Ingredients

4 serv.

olive oil↗2 tablespoons
lean stewing beef, cubed↗2 lbs
flour or 1/4 cup cornstarch↗1⁄3 cup
salt↗1 teaspoon
garlic powder or 1/2 teaspoon fresh minced garlic↗1⁄2 teaspoon
marjoram leaves↗1⁄2 teaspoon
black pepper↗1⁄4 teaspoon
(16 ounce) can tomatoes, undrained and cut up↗1 can
(10 1/2 ounce) can condensed beef broth↗1 can
cubed potatoes2 cups
sliced celery1 cup
medium carrots, sliced↗4
medium onion, diced↗1
bay leaf↗1

Step-by-step instructions

1
Heat oven to 325 degrees.
2
Meanwhile, heat oil in Dutch oven.
3
Brown beef.
4
Add flour, salt, garlic powder, marjoram and pepper.
5
Stir in undrained tomatoes and beef broth, mix well.
6
Bring mixture to a boil, stirring frequently.
7
Add remaining ingredients and mix well.
8
Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
9
Stir twice during baking.
10
Remove bay leaf before serving.

Source: food.com

Original recipe ↗

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