Ingredients :
- 2 cups water
- 1 cube Beef Bouillon
- 1 1/2 lbs lean trimmed boneless chuck steak
- 1 tsp All Purpose seasoning
- 1 tsp Garlic salt
- 1/3 cup all-purpose flour, white
- 1 tbsp olive oil, extra virgin
- 4 pickling onions, diced
- 4 cloves garlic, minced
- 3 medium carrots, diced
- 2 bell peppers, any color, diced
- 5 small gold potatoes, evenly cut to desired bitesize
- 1 can Hunts Fire roasted diced tomatoes with garlic
- 1 tbsp Hunts Tomato Paste
- 1 sprig rosemary, chopped
Method :
- Preheat oven to 300 F
- Mix beef with all purpose seasoning and garlic salt. Add flour and mix until evenly coated.
- Add onions and garlic to pan, cook and stir until onions are translucent.
- Add remaining ingredients, broth and return beef to pot. Bring to a boil.
- Bake for 2 hours, or until potatoes are tender.
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