INGREDIENTS
2
bay leaves
2 lb
beef stew meat
14 oz
canned beef broth
14 oz
canned tomatoes
2 tsp
caraway seeds
1 tbsp
cornstarch
2 tbsp
fresh parsley
3 cloves
garlic
2 media
onions
8 servings
bell pepper
1 small
red bell pepper
1/4 tsp
salt
1 tsp
worcestershire sauce