Irish Beef Stew Tuesday, March 11, 2014


1-1/2 lb lean beef cut into bite-size pieces
2 TBSP flour
2 TBSP oil
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 pkg (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1 lb red potatoes (about 3), cut into 3/4-inch chunks
3 carrots, cut into 1/2-inch-thick slices


Coat meat with flour. Heat oil in Dutch oven on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally. Add potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, stirring occasionally.


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