Preparation:
Trim fat from meat. Spray a cold Dutch oven with nonstick coating, and preheat the Dutch oven over medium high heat. Brown the beef on all sides in the Dutch oven. Add stewed tomatoes, onion, tomato juice, bay leaves, garlic. beef bouillon granules, basil and pepper to meat in the Dutch oven. Bring to boiling; reduce heat. Simmer, cover for 1 hour. Meanwhile, for the tiny potatoes, remove a narrow strip of peel from the center of each. For the medium potatoes, peel and cut each potato into quarters. Add the potatoes, carrots and onion to the Dutch oven. simmer, covered, for 30 or 40 minutes more or until meat and vegetables are tender. Remove and discard the bay leaves. transfer the meat and vegetables to a serving platter; keep warm while preparing the gravy. Measure pan juices. If necessary, add enough water to make 1-1/4 cups liquid. Return pan juices to the Dutch oven. Stir together cold water and cornstarch; add to juices. cook and stir until mixture is thickened and bubbly. cook and stir for 2 minutes more. Spoon some gravy over meat and vegetables. Pass remaining gravy. |
