Ingredients
Enough Canola oil to lightly cover the bottom of a Dutch oven, about 2 Tbsp
1 lb. good quality stewing beef
½ Tbsp. flour
32 oz reduced sodium beef broth
½ cup onion
2 potatoes
2 carrots
1 sweet potato
1 tsp fresh rosemary
½ cup green beans
1 cup corn
1 can petite cut diced tomatoes
1 cup baby Bella mushrooms
1 Bartlett pear
Directions
Heat Canola oil in a Dutch oven. Add stewing beef. Brown slightly then add flour, stirring to coat until meat is thoroughly browned.
Add beef broth, onion, potatoes, carrots, sweet potato and rosemary. Bring to a boil, then reduce heat and simmer 30 minutes.
Add green beans, and corn and return to a boil.
Add tomatoes, mushrooms and pear. Simmer about 20 minutes or until all the vegetables are tender.
Makes 6 to 8 servings.
Serve with crusty dinner rolls