Savory Vegetale Beef Stew by Lynn Franklin

courtesy of Lori Bement

by allrecipes.com

3 lbs beef stew meet, cut into 1 inch cubes

1/3 cup Italian salad dressing

2 cups water

2 tsp beef bouillon granules

1 (14.5 oz) can diced tomatoes, undrained

1 (10.5 oz) can condensed beef broth, undiluted

1 (8oz) can tomato sauce

1 garlic clove, minced

1 bay leaf

1 tsp salt

1 tsp dried oregano

1/2 tsp pepper

6 small potatoes, quartered

6 medium carrots, cut into 2 inch pieces

1 medium green bell pepper, cut into 1/2 inch peices

1 medium onion, chopped

3 Tbsp all-pupose flour

3 Tbsp cold water

In a dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 min or until thickened. Discard bay leaf before serving.