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Beef Stew
Cook: 1 hr 25 mins
Ingredients
- 1 pound boneless beef chuck, cut into 3/4-inch cubes
- 2 tablespoons cooking oil
- 2 14 ounce can beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons snipped fresh oregano or 3/4 teaspoon dried,crushed
- 2 teaspoons snipped fresh basil or 3/4 teaspoon dried, crushed
- 1/2 teaspoon ground black pepper
- 2 cups cubed, unpeeled Yukon Gold potatoes or other potatoes (2 potatoes)
- 1 cup frozen cut green beans
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 15 - 16 ounce can great Northern beans, rinsed and drained
- 1 14 1/2 ounce can diced tomatoes
- 1 small yellow summer squash or zucchini, sliced
Directions
1. In Dutch oven, brown meat, half at a time in oil. Drain fat. Return meat to pan. Stir in broth, Worcestershire, dried herbs and pepper; bring to a boil. Reduce heat; simmer, covered, 1 hour.
2. Stir in potatoes, green beans, carrots and celery. Bring to boiling. Reduce heat; simmer, covered, 20 minutes. Stir in northern beans, undrained tomatoes, squash and fresh herbs, if using. Return to boil; reduce heat. Cover; simmer for 5 minutes more. Makes 6 servings.
