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

Community content is available under CC-BY-SA unless otherwise noted.