astray recipes: Watkins french country beef stew

Categories: Beef
Yield: 8 Servings

Measure	Ingredient
2 tablespoons	Vegetable oil
2 pounds	Boneless beef shoulder or
	Chuck -- cut into 1-inch
	Cube
1 can	16 ounces whole tomatoes &
	Juice -- chopped
1 cup	Coarsely chopped onion
1½ cup	Water
3 tablespoons	WATKINS Beef Soup Mix
1 tablespoon	Worcestershire Sauce
¾ teaspoon	WATKINS Tarragon
½ teaspoon	WATKINS Black Pepper
½ teaspoon	WATKINS Garlic Powder
	Granules
2 cups	Sliced carrots
3 cans	15 ounces each -- norther
	Or
	Navy beans -- drained

In large kettle or Dutch oven heat oil until hot. Add half of the beef;brown on all sides;remove with slotted spoon and repeat with remaining beef. Return meat to kettle. Add tomatoes, onions, water, Beef Soup Mix, Worcestershire Sauce, Tarragon, Black Pepper, and Garlic Powder Granules. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour. Add carrots.

Simmer, covered, until carrots and meat are tender, about 20 minutes.

Stir in beans and cook until beans are heated through, about 5 minutes. Serve hot.

Formatted for Meal-Master by: Diana Eichman Recipe By :

watkins french country beef stew