tender tummy beef stew
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My husband cannot eat onion or garlic and I am on a low-sodium diet. This stew is so full of flavor you might not miss them. The beef is so tender and it only gets better the next day. It is easy to personalize with your preferences too.
yield
8 serving(s)
prep time
15 Min
cook time
2 Hr
method
Stove Top
Ingredients For tender tummy beef stew
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3 Tbspolive oil
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1/2 call-purpose flour
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1/2 tspwhite pepper
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2 tspMontreal steak seasoning
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2 1/2 lbstew beef
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1/4 cbutter
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1 tsprosemary, crushed
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1/2 tspdried marjoram
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1 lgred bell pepper, diced
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1/2 tspdried oregano
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1/2 tspdried basil
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4 creduced sodium beef broth
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3 cyellow potatoes, cut into bite-sized pieces
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24 ozfrozen mixed vegetables/ carrots, green beans, corn, & peas
How To Make tender tummy beef stew
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1Preheat oven to 350 degrees. Heat the oil in a Dutch oven over medium heat.
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2Add flour, pepper, and Montreal steak seasoning in a plastic bag. Add the stew beef and shake to coat each piece. Remove each piece to the heated oil retaining the remaining flour and seasonings in the bag.
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3Brown each piece of beef and then remove it from the hot pot.
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4Add butter to the pot. After it’s melted, add the remaining flour mixture. Stir and heat to cook the flour.
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5Mix in the rosemary, basil, oregano, and marjoram.
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6Add the beef broth, making sure to deglaze to pot. Heat the broth and stir to combine the flour and herbs.
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7Return the browned beef to the pot. Cover and put in the preheated oven for 1 hr.
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8After the beef has cooked for an hour, stir in the potatoes, bell pepper, and frozen vegetables. Cover the pot and return it to the oven for another hour or until the potatoes are tender. Enjoy!
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