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This stew is chock full of vegetables and warmth, and a great idea for cooking stew beef. It can be cooked on the stove top or simmered all day long in a crock pot. Either way it fills up the house with the aroma of home-cooked-goodness perfect for cold winter days.
(Dairy Free, Nut Free)
Beef and Vegetable Stew
(Dairy Free, Nut Free) This stew is chock full of vegetables and warmth. It can be cooked on the stove top or simmered all day long in a crock pot. Either way it fills up the house with the aroma of home-cooked-goodness perfect for cold winter days.
Ingredients
- 3 lbs Alderspring Organic Grass Fed Stew Beef
- 3 tablespoons flour
- ⅓ cup Italian salad dressing
- 2 cups water
- 14 oz can of diced tomatoes
- 8 oz can tomato sauce
- 3 minced garlic cloves
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon pepper
- 6 medium potatoes cut into 1 inch chunks
- 5 large carrots cut into ½ inch slices
- 1 green pepper cut into 1 inch chunks
- 1 large onion coarsely chopped
Instructions
- Toss stew meat in flour inside a plastic bag.
- Brown in salad dressing in a Dutch oven over medium-high heat.
- Add remaining ingredients and water to barely cover.
- Cover with tight-fitting lid and simmer for 1 ½ hour.
- Or brown meat in a heavy fry pan, and then add remaining ingredients and cook in a crock pot for up to 10 hours on low.
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