Savory Beef Stew
- 1 tablespoon Mazola(R) Corn Oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 1 1/2 pounds beef chuck, cut into 1-inch cubes
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (14 ounces) beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Spice Islands(R) Thyme
- 1 teaspoon salt
- 1/4 teaspoon Spice Islands Fine Grind Black Pepper
- 1 pound small red potatoes, cut into eighths
- 1 1/2 cups frozen cut green beans
- 1 1/2 cups frozen sliced carrots
- 1/2 cup water
- 2 tablespoons Argo(R) Corn Starch
- oil in 5-quart Dutch oven over medium heat. Add onions; cook, stirring occasionally, until lightly browned. Stir in garlic; cook 1 minute. Add beef, tomatoes, beef broth, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat and cover.
- 1 hour. Add potatoes; cook 15 minutes. Stir in vegetables and simmer 15 minutes longer.
- water and corn starch in small bowl until blended. Whisk into meat mixture. Stirring constantly over medium heat, bring to boil. Boil 1 minute.
- into serving bowls.
corn oil, onions, garlic, beef chuck, tomatoes, beef broth, worcestershire sauce, thyme, salt, pepper, red potatoes, carrots, water, starch
Taken from www.myrecipes.com/recipe/savory-beef-stew (may not work)