Go Back
Print

Beef and Vegetable Stew (recipe 1)

Servings 8

Ingredients

  • 2 lb. Harris Ranch boneless beef round
  • 1 can 28 oz. Italian-style tomatoes
  • 1 can 14-1/2 oz. beef broth
  • 1 onion sliced
  • 3 sprigs parsley
  • 1 clove garlic chopped
  • 1/2 tsp. each thyme leaves and salt
  • 1/4 tsp. pepper
  • 3 carrots sliced
  • 1 lb. broccoli cut into flowerettes

Instructions

  1. Cut beef into 1-inch cubes. Heat tomatoes and beef broth in Dutch oven to boiling. Add beef and remaining ingredients except carrots and broccoli.

    Heat to boiling; reduce heat and cover. Simmer until beef is tender, about 1-1/2 hours. Add more water if necessary during cooking. Stir in carrots; simmer 7 minutes. Add broccoli; simmer 5 minutes or until crisp-tender.