Healthy Beef And Vegetable Stew
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Beef stew meat||2 Pound, cut into 2-inch pieces|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs) (1 Small)|
|Coarsely chopped celery||1 Cup (16 tbs) (2 Stalks)|
|Garlic||3 Clove (15 gm), finely chopped|
|Peeled chopped potatoes||4 Cup (64 tbs) (2 Large)|
|Canned crushed tomatoes||28 Ounce (3 1/2 Cups)|
|Peeled chopped carrots||2 Cup (32 tbs) (About 3 Large Pieces)|
|Water||1 1⁄2 Cup (24 tbs)|
|Beef bouillon tablet/2 beef bouillon cubes||1|
|Ground thyme/Thyme sprigs||1⁄2 Teaspoon|
COMBINE flour, salt and pepper in medium bowl.
Add meat; toss well to coat.
HEAT oil in large saucepan over medium-high heat.
Add meat, onion, celery and garlic.
Cook, stirring frequently, for 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
ADD potatoes, crushed tomatoes, carrots, water, bouillon and ground thyme.
Bring to a boil.
Reduce heat to low; cover.
Cook, stirring occasionally, for 45 to 60 minutes or until vegetables and meat are tender.
Garnish with thyme sprigs.