Hearty Italian Beef Stew

This was so easy to make. Mental note to self, when sending hubby to the store for items needed make sure you give him a full list. I learned this the hard way. I assumed we had beef bullion, nope we had vegetable. So there I was cutting onions and celery and I had to stop and run to the store. I chose not to put the vegetables in during the last 20 minutes, I let them cook the whole time. Since a 15 month old lives in the house I wanted to make sure he could eat them.

Prep Time:
15 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 35 Min

Servings: 8

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds beef stew meat, cut into 2-inch pieces
• 1/4 cup olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 3 cloves garlic, finely chopped
• 1 (14.5 ounce) can CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
• 1 (6 ounce) can CONTADINA® Italian Paste with Roasted Garlic
• 1 1/2 cups water
• 2 beef bouillon cubes
• 4 cups peeled diced potatoes
• 4 cups peeled diced carrots

Directions

1. Combine flour, salt and pepper in medium bowl. Add meat; toss to coat well.
2. Heat oil in large saucepan over medium-high heat. Add meat, onion, celery and garlic. Cook, stirring frequently, 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
3. Add undrained tomatoes, tomato paste, water and bouillon. Bring to boil. Reduce heat to low; cover. Simmer, stirring occasionally, 1 hour. Add potatoes and carrots; simmer 20 minutes longer or until meat and vegetables are tender. Sprinkle with parsley, if desired.

Amount Per Serving Calories: 560 | Total Fat: 31.9g | Cholesterol: 100mg