Savory Vegetable Beef Stew

Ingredients

For 12 servings

• •3 pounds beef stew meat, cut into 1-inch pieces
• •0.33333334326744 tasse Italian salad dressing
• •2 tasse water
• •1 (14.5 ounce) can diced tomatoes, undrained
• •1 (10.5 ounce) can condensed beef broth
• •1 (8 ounce) can tomato sauce
• •2 c. à café beef bouillon granules
• •1 bay leaf
• •1 clove garlic, minced
• •1 c. à café dried oregano
• •1 c. à café salt
• •0.5 c. à café ground black pepper
• •6 small potatoes, quartered
• •6 carrots, cut into 1-inch pieces
• •1 green bell pepper, cut into 1/2-inch dice
• •1 onion, chopped
• •3 c. à soupe all-purpose flour
• •3 c. à soupe cold water

Method

1. 1.Heat a large pot or Dutch oven over medium heat; cook and stir beef and Italian dressing in the hot pot until meat is evenly browned, about 5 minutes. Stir in 2 cups water, diced tomatoes, broth, tomato sauce, bouillon, bay leaf, garlic, oregano, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
2. 2.Add potatoes, carrots, bell pepper, and onion to the pot; cover and continue to simmer until vegetables are tender, about 45 minutes.
3. 3.Combine flour and 3 tablespoons cold water in a small bowl; mix until smooth. Stir into stew and bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf before serving.