Classic recipes that always works.
Beef Stew
One of those recipes that works regardless of the time of year. Fills the home with a divine aroma.
Print Facebook Pinterest Twitter Add to Collection Servings: 8 portions
Calories: 209kcal
Ingredients
- 1 1/2 cups small pasta raw
- 2 Tbs vegetable oil
- 1 lb lean beef stew meat 1-inch chunks
- 3/4 cup onion chopped
- 9 cups hot water
- 3 Tbs beef bouillon
- 1 large bay leaf
- 1 tsp basil leaves
- 1/8 tsp Pepper
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery sliced
- 15 oz stewed tomatoes canned
Instructions
- In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.
- Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.
- Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.
Nutrition
Calories: 209kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 393mg | Potassium: 439mg | Fiber: 2g | Sugar: 5g
