Old-Fashioned Beef Stew
Beef stew can cook for hours, which accounts for much of its popularity.This stew is quicker than most to put on the table.
Serves: 8 cups
- 1 pound beef top round or lean stew beef, cut into bite-sized pieces
- 1 can (15 ounces) tomato sauce
- 2 cups unsalted beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/4 teaspoon ground black pepper
- 2 medium potatoes, scrubbed and diced
- 2 medium carrots, peeled, halved lengthwise, and sliced
- 1 medium yellow onion, diced
- 1 cup sliced fresh mushrooms
- 1 medium stalk celery, thinly sliced (include the leaves)
- 1 cup frozen (thawed) green peas
- Trim any visible fat from the meat. Rinse the meat with cool water, and pat it dry with paper towels
- Coat a large deep nonstick skillet or Dutch oven with nonstick cooking spray, and preheat over medium-high heat. Add the half of the beef at a time to the skillet, and stir-fry for 2 to 3 minutes, or until nicely browned.
- Stir the tomato sauce, broth, Worcestershire sauce, herbs, and pepper into the meat, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, or until the meat is tender.
- Add the potatoes, carrots, onion, mushrooms, and celery to the meat. Cover and simmer for 30 minutes, or until the vegetables are tender. Add the peas, and simmer for 10 additional minutes. Remove and discard the bay leaves, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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