Beef and Veggie Bake

• 2 cups water
• 1 cube Beef Bouillon
• 1 1/2 lbs lean trimmed boneless chuck steak
• 1 tsp All Purpose seasoning
• 1 tsp Garlic salt
• 1/3 cup all-purpose flour, white
• 1 tbsp olive oil, extra virgin
• 4 pickling onions, diced
• 4 cloves garlic, minced
• 3 medium carrots, diced
• 2 bell peppers, any color, diced
• 6 small red potatoes, evenly cut to desired bitesize
• 1 can Hunts Fire roasted diced tomatoes with garlic
• 1 tbsp Hunts Tomato Paste
• 1 sprig rosemary, chopped

1. heat water, dissolve beef bouillon and set aside
2. Preheat oven to 300 F
3. Mix beef with all purpose seasoning and garlic salt.
4. Add flour and mix until evenly coated.
5. Heat oil in oven safe pan.
6. Fry beef until brown.
7. Set aside.
8. Add onions and garlic to pan, cook and stir until onions are translucent.
9. Add remaining ingredients, broth and return beef to pot.
10. Bring to a boil.
11. Bake for 2 hours, or until potatoes are tender.

water, lean, garlic, flour, olive oil, pickling onions, garlic, carrots, bell peppers, red potatoes, tomatoes, tomato paste, rosemary

Taken from cookpad.com/us/recipes/493514-beef-and-veggie-bake (may not work)