Spanish Beef Stew

• 1 lb. top round, cubed
• Olive oil for sauteing
• 2 tsp. salt
• 1 tsp. black pepper
• 1 clove garlic, crushed
• 1 20-oz. can whole tomatoes, crushed
• 1 large Spanish onion, chopped
• 1 green bell pepper, chopped
• 2 tbsp. oregano
• 3 whole bay leaves
• 3 medium potatoes, peeled and cubed
• 3 tbsp. flour
• 1/4 c. water
• 4 carrots, peeled and sliced into rounds
• 1 1-lb. can whole string beans

1. Place olive oil in a large deep skillet or dutch oven with the top round, salt, pepper and garlic.
2. Brown well.
3. Add tomatoes, onion and green pepper.
4. Cook for a few minutes longer.
5. Add oregano and bay leaves and bring to a boil.
6. Reduce heat to a slow simmer.
7. Cook for about 30 minutes longer.
8. Add potatoes, carrots, and string beans and cook until meat and vegetables are tender, about 30 minutes.
9. Mix flour and water together to make a smooth roux.
10. Add to stew.
11. Stir and cook until thickened.

olive oil, salt, black pepper, clove garlic, tomatoes, spanish onion, green bell pepper, oregano, bay leaves, potatoes, flour, water, carrots, string beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115184 (may not work)