Savory Vegetable Beef Stew

Ingredients

• 1  bay leaf 
• 2 teaspoons beef bouillon granules 
• 10.5 ounce condensed beef broth canned
• 3 pounds beef stew meat cut into 1-inch pieces
• 8 ounce tomato sauce canned
• 14.5 ounce canned tomatoes diced undrained canned
• 6  carrots cut into 1-inch pieces
• 3 tablespoons flour all-purpose
• 1 clove garlic minced
• 1  bell pepper green cut into 1/2-inch dice
• 0.5 teaspoon ground pepper black
• 0.3 cup salad dressing italian
• 1  onion chopped
• 1 teaspoon oregano dried
• 6 small potatoes quartered
• 1 teaspoon salt 
• 3 tablespoons water cold

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes.
2. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
3. Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
4. Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.