Herbed Beef Stew

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chock-full of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium.

Yield

10 to 12 servings

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1 1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 (6 ounce) can tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 (9 ounce) package frozen cut green beans
1 (10 ounce) package frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Directions

Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 2 1/2 hours

Nutritional Information

1 serving (1 cup) equals 223 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 4 g fiber, 18 g protein.

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