Beef Stew

YIELD 4-6 servings

ACTIVE TIME 15 min

TOTAL TIME 2 hour 15 min

INGREDIENTS

• 2 pounds cubed beef stew meat

• 3 tablespoons vegetable oil

• 4 cubes beef bouillon, crumbled

• 4 cups water

• 1 teaspoon dried rosemary

• 1 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 3 large potatoes, peeled and cubed

• 4 carrots, cut into 1 inch pieces

• 4 stalks celery, cut into 1 inch pieces

• 1 large onion, chopped

• 2 teaspoons cornstarch

• 2 teaspoons cold water

INSTRUCTIONS

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

1. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

NUTRITION

Calories 269

Total Fat 15g

Saturated fat 6g

Sodium 970mg

Carbohydrates 23g

Sugar 4g

Fiber 1.9g

Protein 9g