Description Edit

Makes 6 servings.

Ingredients Edit

  • 1 1/2 pounds boneless Beef chuck, cut into 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons flour, divided
  • 2 tablespoons vegetable oil
  • 2 Beef bouillon cubes or equivalent base, divided
  • 1 1/2 cups water
  • 1 14-1/2 to 16-ounce can tomatoes (2 cups), including juice
  • 2 cloves garlic, minced
  • 1 teaspoon thyme leaves, crushed
  • 1/2 teaspoon marjoram leaves, crushed
  • 3 medium carrots, cut into 1/2-inch slices
  • 2 ribs celery, cut into 1/2-inch slices
  • 1 medium Onion, sliced
  • 3 cups hot cooked rice

Directions Edit

Sprinkle Beef with salt, pepper and 1 tablespoon flour. Cook Beef in oil over high heat in large heavy saucepan. Pour off fat.

Add bouillon cubes, water, tomatoes, garlic, thyme and marjoram. Cover; simmer 1 hour. Add carrots, celery and Onion. Simmer 15 minutes, or until vegetables are tender.

Combine remaining 1 tablespoon flour and 2 tablespoons water; add to stew. Cook, stirring, until thickened and bubbly. Serve stew over fluffy rice. Garnish with parsley, if desired.

Other Links Edit

See also Edit

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