Savory Beef Stew Recipe
Ingredients
| Vegetable oil spray | ||
| 2 1/2 pounds lean beef stew meat, cut into chunks | ||
| 2 tablespoons acceptable vegetable oil | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Thyme | 1 Teaspoon | |
| Marjoram | 1 Teaspoon | |
| 1 bay leaf, broken in half | ||
| 5 1/2 cups homemade Beef Broth or commercial low-sodium variety | ||
| Red potatoes | 1 pound, cut in to chunks | |
| Carrots | 2 Cup (16 tbs), sliced | |
| 1 8-ounce package mushrooms, quartered | ||
| Red bell pepper | 1 Cup (16 tbs), diced | |
| 1/2 cup thinly sliced green onion | ||
| 2 cups homemade Beef Broth or commercial low-sodium variety | ||
| Cornstarch | 6 Tablespoon | |
| Salt | 1/4 Cup (16 tbs) | |
| Italian herb seasoning | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 3/4 Teaspoon | |
Directions
Preheat broiler.
Lightly spray a broiler pan with vegetable oil.
Arrange meat in pan.
Broil close to heat 15 to 20 minutes, or until meat is brown, turning to brown all sides.
Place oil in a large nonstick stockpot.
Add onion and saute until translucent.
Add meat and any pan juices plus 1 teaspoon thyme, marjoram, bay leaf and 5 1/2 cups of the broth.
Cover and simmer 1 1/2 hours, or until meat is tender.
Stir in potatoes, carrots and mushrooms.
Cover and simmer 30 minutes.
Add bell pepper and green onion.
In a bowl, combine remaining 2 cups broth, cornstarch, tomato paste, 1 teaspoon thyme, Italian herb seasoning, salt and pepper.
Stir to mix well and pour into stew.
Increase heat setting to high and bring to boil.
Reduce heat, remove bay leaf and serve hot.
Lightly spray a broiler pan with vegetable oil.
Arrange meat in pan.
Broil close to heat 15 to 20 minutes, or until meat is brown, turning to brown all sides.
Place oil in a large nonstick stockpot.
Add onion and saute until translucent.
Add meat and any pan juices plus 1 teaspoon thyme, marjoram, bay leaf and 5 1/2 cups of the broth.
Cover and simmer 1 1/2 hours, or until meat is tender.
Stir in potatoes, carrots and mushrooms.
Cover and simmer 30 minutes.
Add bell pepper and green onion.
In a bowl, combine remaining 2 cups broth, cornstarch, tomato paste, 1 teaspoon thyme, Italian herb seasoning, salt and pepper.
Stir to mix well and pour into stew.
Increase heat setting to high and bring to boil.
Reduce heat, remove bay leaf and serve hot.
Chef
