January Beef Stew

Beef Stew

Submitted by Cathy Toto


2 lb. stew meat

1/3 c. Italian salad dressing

1 onion, diced

1 green pepper, diced

5-6 carrots, sliced

6 medium potatoes, cubed

2 c. water

1 can diced tomatoes

1 box condensed beef broth

8 oz. tomato sauce

2 beef bouillon cubes

1 tsp. oregano

1 bay leaf

2 cloves garlic, peeled and crushed

1 small can Hot & Spicy V8 juice

Salt and pepper to taste

3 tbsp. flour (for thickening)



Brown stew meat in dressing. Add onion, carrots, green pepper, and potatoes. Sauté for 5 minutes until veggies have softened. Add water, tomatoes, beef broth, tomato sauce, bouillon cubes, oregano, bay leaf, garlic, V8 juice, salt, and pepper. Bring to a boil. Reduce heat and simmer for 50-60 minutes until meat is tender. In small bowl mix 3 tbsp. flour with 3 tbsp. water until smooth. Add flour to stew slowly, stirring constantly. Let cook approximately 2 minutes until thickened.