Ingredients
¼ cup all-purpose flour
1 tsp pepper
1 lb beef stew meat, cut into 1-inch cubes
1 tbsp vegetable oil
10½ oz beef broth, (2 cans)
1 cup water
2 bay leaves
½ tsp garlic salt
½ tsp dried oregano
½ tsp dried basil
½ tsp dill weed
3 medium carrots, cut into 1-inch slices
2 medium potatoes, peeled and cubed
2 celery ribs, cut into 1-inch slices
1 onion, cut into 8 wedges
1 cup frozen corn
1 cup green beans
1 cup lima beans
1 cup peas
1 tbsp cornstarch
2 tbsp cornstarch
1 tbsp fresh parsley, minced
Preparation
Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil.
Reduce heat; cover and simmer for 2 hours until meat is tender.
Add carrots, potatoes, celery, and onion; cover and simmer for 40 minutes. Add corn, beans, and peas; cover and simmer for 15 minutes longer or until vegetables are tender.
Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.
Serve and enjoy.
