Steak Tomato Stew
|Beef round steak||3⁄4 Pound, trimmed of fat and cubed|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Carrots||3 Medium, sliced 1/2 inch thick|
|Water||3⁄4 Cup (12 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Pearl onions/1 can, 8 ounce peeled small whole onions, drained||9|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Cold water||1 Tablespoon|
In medium saucepan brown half the meat and the garlic in hot oil.
Remove from saucepan; brown remaining meat.
Return all meat to saucepan.
Stir in carrots, the 1/2 cup water, bouillon granules, basil, and thyme.
Simmer, covered, for 30 minutes.
Stir in undrained tomatoes, onions, and green pepper.
Simmer, covered, for 20 minutes more.
Combine the 1 tablespoon cold water and cornstarch; add to stew.
Cook and stirtill the stew mixture is thickened and bubbly.