Beet stew with veggy

You Will Need: 

1 pound beef stew cubes 

2 tablespoons flour 

1 tablespoon vegetable oil 

1 package oxtail soup mix 

4 cups cold water 

2 cups fresh or frozen baby whole-style carrots 

2 medium potatoes, cut in eighths 

4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

What to Do: 
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.

2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.

Time saver: 
Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

Serves: 4-6