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