Soup, Stew and Chili: Warm Soup, Stew and Chili: Hearty Beef Stew

Break away from tradition, and try this colorful high fiber beef stew.

Author: Courtesy of Certified Angus Beef ®
Date: January 18, 2005

Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins

Ingredients:

1 lb Certified Angus Beef ® round steak (1/2 inch cubes) or ground chuck
2 (13 ½ oz) cans beef broth
2 (14 ½ oz) cans diced tomatoes
1 medium carrot, sliced
1 small onion, chopped
1 stalk celery, sliced
2 cup water
6 oz uncooked fun shaped pasta (sports pasta shown in photo)
1 (15 oz) can black-eyed peas, drained
1/2 tsp each salt and pepper (optional)

Directions:

In large saucepan or Dutch oven, brown beef over medium-high heat, stirring constantly. Drain excess juices.

Add beef broth, tomatoes, carrot, onion, celery and water; bring to boil. Add pasta and cook over medium heat, stirring frequently for 8 to 10 minutes, or until pasta is tender.

Add black-eyed peas; simmer an additional 5 minutes. Season with salt and pepper to taste, if desired. Serve.

Variations:

To lower the sodium content, omit added salt and/or use low-sodium beef broth.