Vegetable Beef Stew
Need a dairy free main course? Vegetable Beef Stew could be an outstanding recipe to try. One serving contains 302 calories, 26g of protein, and 11g of fat. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, peas, celery, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. Autumn will be even more special with this recipe. If you like this recipe, you might also like recipes such as Beef and Vegetable Stew, Vegetable Beef Stew, and Beef and Vegetable Stew.
In a Dutch oven, brown beef on all sides in oil; drain.
Add 4 cups water, onion, celery, carrots, potatoes and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Stir in peas. Bring to a boil.
Combine flour and remaining water until smooth; add to beef mixture. Cook and stir for 2 minutes or until thickened and bubbly.