Watkins french country beef stew

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
2 pounds Boneless beef shoulder or
Chuck -- cut into 1-inch
Cube
1 can 16 ounces whole tomatoes &
Juice -- chopped
1 cup Coarsely chopped onion
1½ cup Water
3 tablespoons WATKINS Beef Soup Mix
1 tablespoon Worcestershire Sauce
¾ teaspoon WATKINS Tarragon
½ teaspoon WATKINS Black Pepper
½ teaspoon WATKINS Garlic Powder
Granules
2 cups Sliced carrots
3 cans 15 ounces each -- norther
Or
Navy beans -- drained

Directions

In large kettle or Dutch oven heat oil until hot. Add half of the beef;brown on all sides;remove with slotted spoon and repeat with remaining beef. Return meat to kettle. Add tomatoes, onions, water, Beef Soup Mix, Worcestershire Sauce, Tarragon, Black Pepper, and Garlic Powder Granules. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour. Add carrots.

Simmer, covered, until carrots and meat are tender, about 20 minutes.

Stir in beans and cook until beans are heated through, about 5 minutes. Serve hot.

Formatted for Meal-Master by: Diana Eichman Recipe By :

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