Beef Stew

Beef Stew

What You Need

1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces

2 Tbsp.  flour

2 Tbsp. oil

1 large  onion, coarsely chopped

1 can (14-1/2 oz.) beef broth

1 can  (14-1/2 oz.) stewed tomatoes, undrained

1 env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix

1 lb.  red potatoes (about 3), cut into 3/4-inch chunks

3 carrots (6-1/2 oz.), cut into 1/2-inch-thick slices

3 cups  hot cooked noodles

Make It

COAT meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.