Ingredients You'll Need
- 3 Pounds Meridian Beef Stewing Meat
- 1/3 Cup Italian Salad Dressing
- 2 Cups Water
- 2 Tsp. Beef Bouillon Granules
- 1 Can Diced Tomatoes, drained
- 1 Can Condensed Beef Broth, undiluted
- 1 (8 Ounce) Can Tomato Sauce
- 1 Garlic Clove, Minced
- 1 Bay Leaf
- 1 Tsp. Salt
- 1 Tsp. Dried Oregano
- 1/2 Tsp. Pepper
- 6 Small Potatoes, quartered
- 6 Medium Carrots, cut into 1 inch cubes
- 1 Medium Green Bell Pepper, cut into 1 inch cubes
- 1 Medium Onion, chopped
- 3 Tbsp. All-Purpose Flour
- 3 Tbsp. Cold Water
Directions
- In a Dutch oven, brown meat in salad dressing over medium heat
- Add the next 10 ingredients; bring to a boil
- Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender
- Add the potatoes, carrots, green pepper and onion
- Cover and simmer for 45 minutes or until vegetables are tender
- Combine flour and cold water until smooth; stir into stew
- Bring to a boil; cook and stir for 2 minutes or until thickened
- Discard bay leaf before serving
