Beef stew ro-tel style

Yield: 6 Servings

Measure 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 \N Beef bouillon cubes
2 \N Garlic cloves, minced
½ teaspoon Dried basil
½ teaspoon Dried thyme
2¼ cup Cubed, peeled potatoes
2 cups Sliced carrots
1 cup Sliced celery

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.

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