Beef Stew
A traditional beef and potato stew.
Preparation Time: 20 mins
Cooking Time: 1 hr
Yield: 4 x approx. 2-cup servings
Ingredients
- 3 cup water
- 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
Directions: Standard directions Microwave directions
In a large saucepan, combine water, onion soup mix, herbs, tomato sauce, stock cube, potatoes, beef, and carrots.
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.
(FOR MICROWAVE METHOD: For even cooking, cut meat and vegetables to a uniform shape and size.)
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.