Ingredients
1/4 cup all-purpose flour1 teaspoon pepper1 pound beef stew meat, cut into 1-inch cubes1 tablespoon vegetable oil2 cans (10-1/2 ounces each) beef broth1 cup water2 bay leaves1/2 teaspoon garlic salt1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon dill weed3 medium carrots, cut into 1-inch slices2 medium potatoes, peeled and cubed2 celery ribs, cut into 1-inch slices1 onion, cut into eight wedges1 cup each frozen corn, green beans, lima beans and peas1 tablespoon cornstarch2 tablespoons cold water1 tablespoon minced fresh parsley
Preparation
Combine flour and pepper; toss with beef cubes. In a Dutch oven, brown beef in oil. Add broth, water, bay leaves, garlic salt, oregano, basil and dill; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours. Add carrots, potatoes, celery and onion; cover and simmer for 40 minutes. Add corn, beans and peas; cover and simmer 15 minutes longer or until vegetables are tender. Combine cornstarch and cold water until smooth; add to stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves; add parsley.
