Beef Stew for Two

Photo: psfreeman

An easy stew that’s ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal. Recipe published in Reminisce Extra March 2009.

Yield: 2 servings
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Ingredients

  • 1/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) dried thyme, divided
  • 3/4 pound(s) beef cubed steaks, cubed
  • 1 tablespoon(s) canola oil
  • 1 cup(s) water
  • 1 8-ounce can(s) tomato sauce
  • 1/2 cup(s) beef broth
  • 1 small potato, peeled and cubed
  • 1/2 small onion, cut into wedges
  • 1/2 cup(s) sliced fresh carrots
  • 1/3 cup(s) chopped sweet red pepper
  • 1 teaspoon(s) onion soup mix
  • 1 teaspoon(s) Worcestershire sauce
  • 1/2 teaspoon(s) dried rosemary, crushed
  • 1/4 teaspoon(s) garlic powder
  • 1/4 teaspoon(s) pepper
  • 1/2 cup(s) frozen peas

Preparation

  1. • In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat.
  2. • In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme.
  3. • Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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