Recipe: Beef and Vegetable Stew (with tomatoes, carrots, and broccoli)

BEEF AND VEGETABLE STEW

2 pounds boneless beef round
1 (28 ounce) can Italian-style tomatoes
1 (14 1/2 ounce) can beef broth
1 onion, sliced
3 sprigs parsley
1 clove garlic, chopped
1/2 teaspoon EACH thyme leaves and salt
1/4 teaspoon pepper
3 carrots, sliced
1 pound broccoli, cut into flowerettes

Cut beef into 1-inch cubes.

Heat tomatoes and beef broth in Dutch oven to boiling. Add beef and remaining ingredients except carrots and broccoli. Heat to boiling; reduce heat and cover. Simmer until beef is tender, about 1 1/2 hours. (Add more water if necessary.)

Stir in carrots; simmer 7 minutes.

Add broccoli; simmer 5 minutes or until crisp-tender.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: More Light Cooking with Beef, California Beef Council, not dated