Description[]
Makes 6 servings.
Ingredients[]
- 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[]
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.