Beef Stew Ro-Tel Style[/B]
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2 tb All-purpose flour
1 lb Beef stew meat, cubed
2 tb Vegetable oil
3 c Vegetable juice cocktail
1 cn Ro-Tel Whole Tomatoes and Green Chilies (10oz)
½ c Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
½ ts Dried basil (fresh)
½ ts Dried thyme (fresh)
2 ¼ c Cubed, peeled potatoes
2 c Sliced carrots
1 c Sliced celery
Place flour in a food storage bag; add meat a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, Ro-tel, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 ¼ hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.
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2 tb All-purpose flour
1 lb Beef stew meat, cubed
2 tb Vegetable oil
3 c Vegetable juice cocktail
1 cn Ro-Tel Whole Tomatoes and Green Chilies (10oz)
½ c Chopped onion
2 Beef bouillon cubes
2 Garlic cloves, minced
½ ts Dried basil (fresh)
½ ts Dried thyme (fresh)
2 ¼ c Cubed, peeled potatoes
2 c Sliced carrots
1 c Sliced celery
Place flour in a food storage bag; add meat a few at a time, shake to coat. In a large Dutch oven, brown meat in hot oil. Stir in juice, Ro-tel, onion, bouillon, garlic, basil and thyme. Heat to a boil; reduce heat. Cover and simmer 1 to 1 ¼ hours. Add potatoes, carrots and celery. Cover and simmer an additional 45 minutes or until tender.
