2 tablespoons vegetable oil
2-1/2 pounds beef stew meat, trimmed and cut into 1-inch chunks
1 medium-sized onion, coarsely chopped
1 garlic clove, minced
1/2 teaspoon black pepper
2 (15-ounce) cans mixed vegetables, undrained (see Option)
1 (15-ounce) can whole potatoes, drained and quartered, with liquid reserved
1 (14-1/2-ounce) can whole tomatoes, drained and quartered, with liquid reserved
1 (10-1/2-ounce) can condensed beef broth
- In a soup pot, heat oil over high heat. Add beef, onion, garlic, and pepper, and cook 10 minutes, or until beef is browned, stirring frequently.
- Stir in remaining ingredients, including reserved liquids, and bring to a boil. Reduce heat to medium and cook 1 hour, or until beef is tender and a thick gravy has formed, stirring occasionally.
OPTION: For a chunkier stew, use 1 can cut green beans and 1 can sliced carrots instead of 2 cans mixed vegetables.
