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    Herbed Beef Stew -- e-w

    Source of Recipe

    Light & Tasty – D. Terry; Marion, IL
    Herbed Beef Stew -- e-w
    Serves: 6

    6 T. flour, ‘divided’
    1 tsp. paprika
    1/4 tsp. pepper

    1-1/2 lbs beef stew meat, cut into 1-in. cubes
    1 T. canola oil
    2 c. water
    3 T. tomato paste
    2 tsp. beef bouillon granules
    2 tsp. dried basil, ‘divided’
    1 tsp. dried thyme, ‘divided’
    1 tsp. garlic powder, ‘divided’
    2 bay leaves

    3 c. cubed peeled potatoes
    3 c. quartered peeled small onions
    2 c. sliced carrots

    2 T. minced fresh parsley
    1/4 tsp. salt
    1/4 c. cold water

    In a large resealable plastic bag, combine 4 T. flour, paprika and pepper. Add beef, a few pieces at a time and shake to coat. In a Dutch oven or large pan, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 tsp. basil, 3/4 tsp. thyme. 3/4 tsp garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.

    Add the next 3 ingredients. Cover and simmer 30 minutes longer of until meat and vegetables are tender. Discard bay leaves. In a small bowl, combine the parsley, salt and remaining flour, basil, thyme, and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

    One 1-1/2-cup serving equals: 336 calories…11 gm fat (3 gm saturated)…71 mg cholesterol…512 mg sodium…34 gm carbohydrate…5 gm fiber…26 gm protein +++EXC: 3 lean meat…2 vegetable…1-1/2 starch +++WWP: 7

 

 

 


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