A hearty beef and vegetable stew, a perfect comfort food for those winter nights!
2 tbsp white all purpose flour
1/2 tsp black pepper
2 Bouillon, beef, powdered, cube (or 2 tsp bouillon granules)
1 lb Beef, bottom round roast, lean, trimmed of all visible fat, and cut into cubes
2 tbsp canola oil
2 onion, large, cut into wedges
3 garlic cloves, medium, chopped
28 oz Tomatoes, stewed, canned (2 14-1/2 oz cans)
1 lb Potatoes, fresh, medium, FDA, scrubbed and cut into bite-size pieces (red potatoes)
4 Carrots, fresh, large, 7 1/4″ – 8 1/2″ long, scrubbed and cut into 1-inch chunks
1 tbsp oregano, fresh, INTL, chopped (or 1 teaspoon dried)
1 tbsp fresh basil, chopped (or 1 teaspoon dried)
In a large bowl, mix the flour, pepper, and bouillon granules. Add the meat and toss to coat.
Heat the oil in a Dutch oven over medium-high heat. Brown the meat on all sides, about 3 to 4 minutes. Reduce heat to medium. Add the onions, garlic, tomatoes, wine, potatoes, and carrots. If using dried herbs, add now. Stir well. Cover and simmer for 30 minutes.
Uncover, stir in the fresh herbs. Simmer for an additional 30 minutes, or until the liquid thickens, stirring occasionally.
For more vegetables in this soup try adding green beans or corn!