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Prep Time:
10 minutes

Cook Time:
60 to 70 minutes

Servings:
6 servings

Prep Time:
10 minutes

Cook Time:
60 to 70 minutes

Servings:
6 servings

INGREDIENTS

  • 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil 
  • 1 lb (500 g) beef stew meat, cut into 1/2” (1 cm) pieces
  • 1 tsp. (5 mL) bottled minced garlic or 2 fresh cloves
  • 6 C. (1.5 L) water
  • 28 ounces (796 g) can diced tomatoes, with juice
  • 1 package dry onion soup mix (11/2 oz / 45 g)
  • 1/2 tsp. (2 mL) pepper
  • 1/2 tsp. (2 mL) dried marjoram
  • 1/4 tsp. (1 mL) dried thyme
  • 1 bay leaf
  • 1 package (500 g) frozen vegetables for soup
  • salt and pepper to taste

DIRECTIONS

  1. Heat oil in a Dutch oven over medium high heat. Add stew meat and garlic. Cook and stir until meat is browned.
  2. Add water, tomatoes, onion soup mix, pepper, marjoram, thyme and bay leaf. Bring to a boil. Reduce heat. Cover and simmer for 50 to 55 minutes, until beef is tender.
  3. Add frozen vegetables. Cover and simmer for 15 minutes more, or until vegetables are tender, stirring occasionally. Season with salt and pepper. Remove bay leaf. Serve.