Ingredients:1 lb. beef stew meat1 onion, diced3 carrots, diced3 potatoes, diced1 can diced tomatoes1 can beef broth1 tsp. thyme1/2 tsp. rosemary1/2 tsp. pepperInstructions:1. In a large pot, brown beef and onions.2. Add carrots, potatoes, tomatoes, beef broth, thyme, rosemary and pepper.3. Bring to a boil, reduce heat and simmer for 1-2 hours or until vegetables are tender.
ADD SECOND TO POT3 lb BONELESS CHUCK ROASTADD THIRD TO POT1 lb CARROTS, CUTUP3 ea MEDIUM ONIONS, QUARTERED4 ea RIBS CELERY, CUTUP PREHEAT OVEN TO 325 DEG F.
IN A LARGE POT, COMBINE ALL THE LIQUID ANDSPICES.
ADD IN 3 LBS.
CUBED BEEF (BONELESS CHUCK).
ADD ALL VEGETABLES.
STIR TO MIX.
COOKED, COVERED, FOR 3 HOURS.
STIR TWICE DURING COOKING.
DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING.
MAKES 8 SERVINGS, EACH= 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mgSODIUM.
EACH SERVING = 28.
8 % CALORIES FROM FAT.
NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.
FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAINDIJON MUSTARD.
ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORESERVING, STIRRING WELL TO MIX IN.
FOR PARTY SERVE WITH MASHED POTATOES ORYOUR FAVORITE PASTA.
Ingredients
Directions
ADD SECOND TO POT3 lb BONELESS CHUCK ROASTADD THIRD TO POT1 lb CARROTS, CUTUP3 ea MEDIUM ONIONS, QUARTERED4 ea RIBS CELERY, CUTUP PREHEAT OVEN TO 325 DEG F.
IN A LARGE POT, COMBINE ALL THE LIQUID ANDSPICES.
ADD IN 3 LBS.
CUBED BEEF (BONELESS CHUCK).
ADD ALL VEGETABLES.
STIR TO MIX.
COOKED, COVERED, FOR 3 HOURS.
STIR TWICE DURING COOKING.
DISCARD BAY LEAVES BEFORE SERVING OR REFRIGERATING.
MAKES 8 SERVINGS, EACH= 318 CALORIES, 39 g PROTEIN, 17 g CARBO, 10 g FAT, 100 mg CHOL, 836 mgSODIUM.
EACH SERVING = 28.
8 % CALORIES FROM FAT.
NOTE: FOR FAMILY - SERVE STEW AS IS OVER BUTTERED NOODLES.
FOR COMPANY - ADD 12 OUNCES OF MUSHROOMS AND 2 TABLESPOONS COARSE-GRAINDIJON MUSTARD.
ADD 10 OUNCES FROZEN PEAS ABOUT 5 TO 6 MINUTES BEFORESERVING, STIRRING WELL TO MIX IN.
FOR PARTY SERVE WITH MASHED POTATOES ORYOUR FAVORITE PASTA.
