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One-Pot Beef Stew

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 2 hr 25 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/4 cup all-purpose flour
  • 1/2 tsp. pepper
  • 2 lb. boneless beef bottom round roast or other stew meat, cut into 1 inch pieces
  • 5 tsp. vegetable oil, divided
  • Salt
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried thyme
  • 1 can (14.5 oz.) low-sodium beef broth
  • 3 carrots, chopped
  • 1.5 cups frozen peas
make it
MIX flour and pepper. Toss beef in mixture; reserve any leftover flour. Warm 2 tsp. oil in a pot over medium heat. Add half of beef and cook, stirring, until browned, 4 minutes. Remove beef to plate. Add 1 tsp. oil to pot and brown remaining beef, 4 minutes longer. Remove to a plate; season beef with salt.

WARM 2 tsp. oil in pot. Sauté onions, garlic, and thyme until onions have softened, 3 to 5 minutes. Stir in broth; raise heat to medium-high. Cook, stirring, for 1 minute, scraping up browned bits from pot. Whisk in reserved flour. Return beef to pot. Bring to a boil, lower heat, cover and simmer for 1 hour and 15 minutes.

STIR in carrots; simmer for 30 minutes. Stir in peas. Simmer 10 minutes longer.
I thought the thyme could have been cut in half, and I added some extra carrots to the recipe. It goes great with corn bread!
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