Beef stew, ro*tel style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| 1 | pounds | Beef stew meat, cubed |
| 2 | tablespoons | Vegetable oil |
| 3 | cups | Vegetable juice cocktail |
| 1 | can | RO*TEL Whole Tomatoes and Green Chilies (10 oz) |
| ½ | cup | Chopped onion |
| 2 | Beef bouillon cubes | |
| 2 | Garlic cloves, minced | |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| 2¼ | cup | Cubed, peeled potatoes |
| 2 | cups | Sliced carrots |
| 1 | cup | Sliced celery |
Directions
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1¼ hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.