Beef and Tomato Stew
This hearty beef, tomato and vegetable stew is a perfect solution for a cool-weather meal or dish for a potluck.
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into chunks
2 tablespoons vegetable oil
2 cups warm water
2 MAGGI Beef Flavor Bouillon Cubes
1 (8-ounce) can tomato sauce
1 large onion, chopped
1 clove garlic, finely chopped
1 bay leaf
6 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
2 stalks celery, cut into 1-inch pieces
- Combine flour and pepper in plastic bag. Add beef; shake to coat.
- Heat oil in large saucepan over medium-high heat; cook beef, stirring frequently, for 5 to 7 minutes or until browned. Stir in water, bouillon, tomato sauce, onion, garlic and bay leaf. Bring to a boil; cover. Cook for 60 minutes or until beef is tender. Remove bay leaf.
- Stir in carrots, potatoes and celery. Cover; cook for 30 minutes or until vegetables are tender.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 540; Calories from Fat: 200; Total Fat: 22g; Saturated Fat: 7g; Cholesterol: 155mg; Sodium: 670mg; Carbohydrates: 34g; Dietary Fiber: 5g; Sugars: 8g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.