- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds beef stew meat, cut into 2-inch pieces
- 1/4 cup olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, finely chopped
- 1 (14.5 ounce) can CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
- 1 (6 ounce) can CONTADINA® Italian Paste with Roasted Garlic
- 1 1/2 cups water
- 2 beef bouillon cubes
- 4 cups peeled diced potatoes
- 4 cups peeled diced carrots
- Combine flour, salt and pepper in medium bowl. Add meat; toss to coat well.
- Heat oil in large saucepan over medium-high heat. Add meat, onion, celery and garlic. Cook, stirring frequently, 6 to 8 minutes or until meat is no longer pink and vegetables are tender.
- Add undrained tomatoes, tomato paste, water and bouillon. Bring to boil. Reduce heat to low; cover. Simmer, stirring occasionally, 1 hour. Add potatoes and carrots; simmer 20 minutes longer or until meat and vegetables are tender. Sprinkle with parsley, if desired.