Beef Stew

Ingredients:

1 1/2 pounds beef, cut into 1-inch pieces

1/3 cup all-purpose flour

3 tablespoons vegetable oil

1 can (28 ounces) Italian-style stewed tomatoes, undrained

1 can (14 1/2 ounces) beef broth

1 medium onion, coarsely chopped

1/2 teaspoon black pepper

1/2 teaspoon dried thyme leaves

3 medium potatoes, peeled and cut into 1-inch pieces

2 cups baby carrots or 2 cups sliced carrots, 1-inch thick

Directions

Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.

Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.

Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Servings: 8

Enjoy!