Dinner

Kitchen Cabinet Beef Stew is for Dinner.

Kitchen Cabinet Beef Stew takes 15 minutes to prepare.

Kitchen Cabinet Beef Stew takes 90 minutes to cook.

Kitchen Cabinet Beef Stew makes 8 servings.

The ingredients for Kitchen Cabinet Beef Stew are:

Great Value Tomato Sauce, 2.25 cup (1 can)
Del Monte Diced Tomatoes with Garlic and Onion, 1.75 cup (1 can, do not drain)
*Garlic, Minced, Spice World (garlic,water,phosphoric acid), 3 tsp
*1 med yellow onion, 1 serving (chopped)
Pepper, black, 1 dash
Ground Thyme, 1 dash
Ground Oregano, 1 dash
Wyler's Beef Granules Instant Bouillon, 2 tsp
Beef chuck, arm pot roast, 1 lb
*Flour, white, 1 cup
Crisco Pure Vegetable Oil, 3 tbsp
*Harvest Club Red Potato - same info as white, 318 grams (6 potatoes)

Here is how you make Kitchen Cabinet Beef Stew:

Serving Size:?makes 8 regular bowlsIn a bag, put 1 cup of flour and the pepper, thyme and oregano. shake bag to mix.Cut up 1 lb of beef roast into cubes or use pre-cut stew meat. Put the beef cubes in the bag with the flour and shake to coatHeat 1/4 cup of vegetable oil in a cast iron dutch oven or your choice of pan. Brown the coated beef cubes in the oil. Remove the beef and drain off all but 2-3 Tbsp of the oil. Put the beef back in the dutch oven. Add the tomato sauce and two cans of water. Add the tomatoes, garlic, onion and beef granules. Bring to a boil and reduce heat to simmer coveredfor 1 hour until beef is almost tender.Cube the potatoes with skins on (or off). After beef is nearly tender, add potatoes to the dutch oven. Simmer for 30 minutes coveredUse the leftover flour in the bag to thicken the stew to your preference.

The nutritional information for Kitchen Cabinet Beef Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 359.4

• Total Fat: 16.4 g
• Cholesterol: 34.0 mg
• Sodium: 688.7 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 3.0 g
• Protein: 20.5 g