Name: Beef and Vegetable Stew (recipe 1)
Ingredients: 2 lb. Harris Ranch boneless beef round; 1 can (28 oz. Italian-style tomatoes); 1 can (14-1/2 oz. beef broth); 1 onion (sliced); 3 sprigs parsley; 1 clove garlic (chopped); 1/2 tsp. each thyme leaves and salt; 1/4 tsp. pepper; 3 carrots (sliced); 1 lb. broccoli (cut into flowerettes)

Beef and Vegetable Stew (recipe 1)

Servings 8

Ingredients

2 lb. Harris Ranch boneless beef round
1 can 28 oz. Italian-style tomatoes
1 can 14-1/2 oz. beef broth
1 onion sliced
3 sprigs parsley
1 clove garlic chopped
1/2 tsp. each thyme leaves and salt
1/4 tsp. pepper
3 carrots sliced
1 lb. broccoli cut into flowerettes

Instructions

Cut beef into 1-inch cubes. Heat tomatoes and beef broth in Dutch oven to boiling. Add beef and remaining ingredients except carrots and broccoli.
Heat to boiling; reduce heat and cover. Simmer until beef is tender, about 1-1/2 hours. Add more water if necessary during cooking. Stir in carrots; simmer 7 minutes. Add broccoli; simmer 5 minutes or until crisp-tender.