Beef Stew
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds of lean beef stew meat cut into ½ inch cubes | Trim all visible fat |
| ¼ cup all-purpose flour | |
| 2 tablespoons cooking oil | |
| 4 cups cubed potatoes | |
| 4 cups mixed (frozen peas, carrots, corn and green bean variety) vegetables | |
| 2 onions, cut into wedges | Wash, peel and cut into wedges |
| 3 teaspoons low sodium instant beef bouillon granules | |
| ¼ cup Worcestershire sauce | |
| 2 teaspoons oregano | |
| 1 teaspoon basil | |
| ½ teaspoon pepper | |
| 2 bay leaves | |
| 4 cups low salt tomato sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place flour in a deep dish. | |
| 2 | Dredge meat cubes and roll until meat is coated with flour. Shake off excess flour. | |
| 3 | In a large skillet, heat oil and brown meat. Turning to brown evenly. Drain off fat. | |
| 4 | In a large pot or crock pot layer potatoes, vegetables, and onion. Add meat. | |
| 5 | Add bouillon, Worcestershire sauce, oregano, basil, pepper and bay leaf. | |
| 6 | If using a crock pot cook on low heat for 10 to 12 hours or on high heat for 5 to 6 hours. | Cook until internal temperature reaches 145 degrees F for 15 seconds |
| 7 | If using a large pot on the stove top, bring mixture to boil. Reduce heat and simmer for 1 ½ hour or until meat is tender. Discard bay leaves. | Cook until internal temperature reaches 145 degrees F for 15 seconds |
Posted in Beef Dinner Recipes
