A traditional beef and potato stew.
Serves: 4 person(s)
Preparation Time: 20 mins
1 (1.4 oz) package reduced-sodium french onion soup mix
1 tsp mixed herbs
1 Tbsp tomato sauce
1 cube reduced-sodium beef or bacon stock
2 large potatoes, thinly sliced
2 lb lean round steak, trimmed and cut into 2-inch cubes
4 medium carrots, thinly sliced
2 Tbsp oat bran
3/4 cup canned green peas, drained
Bring to a boil, then simmer for 60 minutes, stirring occasionally.
Add oat bran and peas to casserole; stir through. Continue to simmer for a few minutes until stew is thickened.
In a large casserole dish, combine water, onion soup mix, herbs, tomato sauce, stock cube, potatoes, beef, and carrots.
Heat covered at MEDIUM 25 minutes. Then heat covered at MEDIUM-LOW 30 minutes or until beef and vegetables are tender.
Add oat bran and peas to casserole; stir to mix. Heat, at MEDIUM-LOW 4 to 5 minutes, or until stew is thickened, stirring once.
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