2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup chopped onion
2 tbs olive oil
28 ounces of chopped or diced tomatoes
2 cups water
2 cups peeled baby carrots
1 8 ounce can of tomato sauce
1 tsp dried crushed thyme
1/4 tsp black pepper
1 bay leaf
3 medium potatoes, cubed
1 pound fresh green beans, trimmed and cut lengthwise
In a 4-quart Dutch oven, cook half of the meat and the onion in hot oil until meat is brown. Remove from Dutch oven. Add remaining meat and more oil, if necessary. Cook until brown. Return all meat and onions to the Dutch oven. Stir in undrained tomatoes, carrots, water, thyme, pepper, tomato sauce and bay leaf. Bring to a boil and then reduce heat. Simmer, covered, for one hour, stirring occasionally.
Add potatoes and green beans. Return to a boil and reduce heat. Simmer, covered, for 30 minutes or until vegetables and meat are tender. Discard bay leaf.
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