Beef and Vegetable Stew with Garlic Romano Croutons!

The only good thing about cooler weather is it gives me the opportunity to cook hearty, stick to your ribs, soups and stews. This is one of my favorites and I am sure it will be one of yours as well! The stew is delicious on it’s own. However, the croutons take it to a whole new level! I highly recommend making both!

Ingredients for the stew:

1 pound stew meat

1/4 cup flour

2 Tablespoons olive oil

1/2 yellow onion (diced)

14-16 petite gold potatoes (cubed)

1 32 ounce carton chicken stock or broth (stock will have a richer flavor)

1 14.5 ounce can green beans

1 15.25 ounce can corn

1 14.5 ounce can sliced carrots

1 14.5 ounce can petite diced/peeled tomatoes (with juice)

1 8 ounce can tomato sauce

1/2 stick salted butter

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon salt

1/2 teaspoon pepper

Add the olive oil and diced onion to a large stock pot and cook over medium high heat until onions are tender. Coat the stew meat in 1/4 cup of flour and add to stock pot. Brown on all sides. Next add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 2 1/2 to 3 hours. Serve with Garlic Romano Croutons (see blog).

I hope you enjoy!

Much Love- The Glitzy Gourmet!

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