2 tbsp. olive oil 1 lb. stew meat, cut into ½-inch cubes 1/3 c. all-purpose flour ½ tsp. black pepper 1 tsp. garlic powder 1 tsp. dried sweet basil 2 cups beef broth, divided use 1 medium onion, chopped 1 stalk celery, sliced 1 can (28 oz.) Hunt's Diced tomatoes, with liquid 1 can (14 ½ oz.) sliced carrots, drained 1 can (14 ½ oz.) sliced new potatoes, drained 1 can (15.25 oz.) whole kernel corn, drained
In a Dutch oven, heat oil over medium-high heat. Add meat, toss with flour, pepper, garlic powder, and basil. Stir constantly over high heat, until meat is browned, about 5 minutes. Add one cup of beef broth; bring to a boil, and add onions and celery. Cook and stir 5 minutes, or until vegetables are softened and broth is thickened. Stir in remaining cup of beef broth, and all canned vegetables. Bring to a boil, then reduce heat to simmer; cover. Simmer over low heat, stirring occasionally, for 20 to 25 minutes. Serve with your favorite cornbread for a quick, and satisfying fall meal! Makes 8 to 10 servings.
Tip: This recipe was tested using Knorr Concentrated Beef Flavor Broth. Find this item near the canned broth, which could also be used for this recipe. Enjoy!
An original recipe by Kimberley Bevins
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