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
For gluten free (GF): Use GF beef bouillon and GF flour. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Place flour in a deep dish.
2Dredge meat cubes and roll until meat is coated with flour. Shake off excess flour. 
3In a large skillet, heat oil and brown meat. Turning to brown evenly. Drain off fat.
4In a large pot or crock pot layer potatoes, vegetables, and onion. Add meat.
5Add bouillon, Worcestershire sauce, oregano, basil, pepper and bay leaf.
6If 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
7If 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

Jacqueline Larson M.S., R.D.N. and Associates