Shelly's Recipe

HEARTY ITALIAN BEEF STEW

Category: Stews

1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 lb beef stew meat, cut into 2 inch pieces
1/4 cup olive oil
1 cup chopped onion and celery
3 cloves garlic, finely chopped
1 (14.5 oz) can diced tomatoes with Italian herbs, Contadina
1 (6 oz) can Italian tomato paste with roasted garlic. Contadina
1 1/2 cups water
2 beef bouillon cubes
4 cups peeled diced potatoes
2 cups peeled diced carrots

Combine first 3 ingredients and dredge meat to coat well. Heat the oil in a Dutch oven and add the meat, chopped vegetables and garlic. Cook, stirring frequently, 6-8 minutes or until meat is no longer pink and vegetables are tender.

Add undrained tomatoes, paste, water and bouillon. Bring to a boil. Reduce heat to low; cover. Simmer, stirring occasionally, 1 hour. Add potatoes and carrots; simmer 20 minutes longer or until meat and vegetables are tender. Serves 8-10