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Beef Stoup
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Description
Quick and easy to make. It’s a cross between a soup and a stew. Leftovers are great a day or two later!
Ingredients
- 1-½ pound Sirloin Steak, Trimmed Of All Visible Fat And Cut Into Half Inch Cubes
- 3 Tablespoons Flour
- 2 Tablespoons Cooking Oil
- 1 can (14 Oz. Can) Beef Broth Or Stock
- 1 can (large 28 Oz. Can) Diced Tomatoes
- 1 can Water, Using Tomato Can
- 1 package (1 Oz. Packet) Onion Soup Mix
- 2 cups Fresh Or Frozen Corn
- 2 cups Fresh Or Frozen Green Beans
- 1 cup Chopped Carrots
- 2 whole Potatoes, Peeled And Cubed
- 2 Tablespoons Dried Oregano
Preparation
Toss beef with flour. Heat oil in a Dutch oven until hot and add beef. Brown on all sides. Turn heat to medium. Add tomatoes, onion soup mix, water and stock. Add vegetables and oregano and bring to a simmer. Turn to low, cover and cook for at least four hours.
Salt and pepper to taste.
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