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Beef Stew


Thursday, January 01, 2004
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!
Nutrition Facts:
An original recipe by Kimberley Bevins
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