INGREDIENTS:
- ⅓ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fresh ground pepper
- 1 lb beef stew meat
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cups low sodium beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- 2 medium gold potatoes cubed
- 1 bag (19 ounce) frozen mixed vegetables (corn, carrots, peas and green beans)
INSTRUCTIONS:
Preheat oven to 350 degrees. Add flour, onion powder, garlic powder and freshly ground black pepper to a large zipper seal bag and shake to combine.
Add beef stew meat and shake to coat. Heat 1 tablespoon vegetable oil in a Dutch oven over medium heat. Using tongs remove the beef and add to the pan. Reserve any flour mixture left in the bag. Brown beef on all sides; removing to plate when complete.
Add 1 tablespoon vegetable oil to the Dutch oven over medium heat. Add chopped onion and cook 3-4 minutes. Sprinkle in remaining flour (1 1/2 tablespoons) and cook for 2 minutes; stirring constantly.
Add oregano, basil and marjoram; cook for 30 seconds stirring continuously. Stir in beef broth; cook for 2 minutes stirring several times. Add the browned beef back to the pan. Cover and place in the oven for 1 hour.
Add potatoes, corn, carrots, peas and green beans to the pot.
Place back in the oven and cook for an additional 30 minutes or until stew and vegetables are tender.
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