Beef stew

Dinner

Clay Nelson

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Ingredients

8 servings

Cubed beef stew meat

3.0 pound(s)

Olive oil

4.0 tablespoon(s)

Tomato paste

1.0 can(s)

Beans, green (15 oz can)

2.0 can(s)

Mixed vegtables

2.0 can(s)

Beef stock

2.0 whole

Hawaiian King rolls

1.0 package(s)

Water

4.0 cup(s)

Carrot

1.0 whole

flour

6.0 tablespoon(s)

Potatoes, small

8.0 whole

Onion, yellow

1.0 whole

Dietary Restrictions

Beef

Wheat / Gluten

Recipe Instructions

Heat oil in a large pot or Dutch oven over medium-high heat; coat beef in flour and cook until well browned.

Pour beef stock, water and tomato paste into the pot; stir in rosemary, parsley, and pepper. Bring to a boil; reduce heat to low, add cubed potatoes and onion, cover and simmer for 1 hour. Stir green beans, mixed vegetables, celery, onion.

Dissolve cornstarch in 2 teaspoons of cold water; stir into stew. Cover and simmer until beef is tender, about 1 hour.

Beef stew

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