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!