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- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 pound stew beef, cut into 1-inch chunks
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1 (10 1/2 ounce) can beef broth
- 1 teaspoon thyme
- 1 bay leaf
- 3 medium carrots
- 1 cup fresh or frozen green beans
- 3/4 cup orzo pasta
- Place oil in a large pot over medium-low heat.
- Measure flour, salt, pepper and garlic powder into a zip-type bag.
- Drop in stew beef, seal bag, and shake until well coated.
- Pour contents of bag into the stew pot. Increase heat to medium. Use a long
handles spoon to turn the meat every 3 to 4 minutes, letting the meat brown
well on all sides. Cook until the meat begins to look crusty.
- Add tomatoes, beef broth, thyme and bay leaf. Bring to a boil, then lower
heat to simmer.
- Peel the carrots and cut them into small coins.
- When the stew has simmered for one hour, add the carrots and green beans
to the pot. Cover and simmer another 45 minutes.
- Cook the orzo in a saucepan according to the package directions.
- When just tender, drain through a colander, shaking out any excess water.
- Add orzo to the stew pot, then turn off heat.