Ingredients:
1.5 pounds stew meat cut into ¼” cubes
2 large potatoes, peeled, cleaned and diced (or 4 small)
2 cups carrots sliced
1 – 8 ounce can of low salt green beans
1 – 6 ounce can tomato sauce
16 -ounces of beef broth
3- Beef bouillon cubes
3 cups hot water
3 tbsp. flour
2 tbsp. Worcestershire Sauce
2 tbsp. Red Wine Vinegar
½ tsp salt
1 tbsp. black pepper
2 tbsp. olive oil or grape seed oil
1 ½ tsp garlic powder
1 ½ tsp onion powder
½ tsp nutmeg
¼ tsp ginger
Directions:
In a mixing bowl, add meat and flour and coat meat. In a large pot , add oil and heat to medium – high. Then and floured meat. Cook until browned on both sides. Remove meat and add Red Wine Vinegar and whisk to soak up pieces in bottom of pot. In a large pot, add all remaining ingredients and beef . Bring Stew to a boil. Once boiling, reduce to a simmer. Cover and let cook for about 30-45 minutes, stirring occasionally. Once vegetables are soft, remove from heat and serve.