IRISH BEEF STEW – Claudia Borden

By Admin · June 23, 2010 · Leave a comment

1 ½ lb boneless Beef Round Steak, trimmed, cut into bite-size pieces

2 T. Flour

2 T. Oil                                                                           1 envelope Good Seasons Garlic & Herb Dressing Mix

1 large Onion, coarsely chopped                                   1 lb. Red Potatoes (about 3) cut into ¾-inch chunks

1 can (14 ½ oz) Beef Broth                                           3 Carrots, cut into ½-inch thick slices

1 can (14 ½ oz) Stewed Tomatoes, not drained            3 cups hot cooked Noodles

*Coat meat with flour.  Heat large deep skillet on med-high heat.  Add meat and onions; cook and stir till browned.  Stir in broth, tomatoes and dressing mix.  Bring to a boil, stirring occasionally; cover.  Simmer on low heat 15 min., stirring occasionally.

*Add potatoes and carrots.  Cover and simmer 45 min. till meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally.

*Serve over noodles.