Beef and Vegetable Stew

Makes 6
Prep 15 m
Cook 45 m



  1. 1 of 3 In a large, heavy pot, over medium-high heat, saute onion in oil for 5 minutes or until golden.
  2. 2 of 3 Add carrots and celery. Cook another 5 minutes. Add Worcestershire sauce and 2-1/2 cups water. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer, covered, 30 minutes.
  3. 3 of 3 Add beef tips with gravy. Cook, covered, another 5 minutes or until heated through. Stir in olives. Whisk flour, salt and pepper together with 1/3 cup cold water. Stir into stew. Increase heat to medium-high and cook, stirring gently, until mixture comes to a boil and is thickened. Cook 1 minute longer. Serve over cooked noodles.
Nutrition Information for Beef and Vegetable Stew
Servings Per Recipe: 6
Per Serving: 16 g Fat, total, 119 mg chol., 25 g pro., 72 g carb., 4 g fiber, 3 g sat. fat, 534 kcal cal., 914 mg sodium