Beef & Vegetable Stew by
Jeremiah Jenkinz Yo
Ingredients
1 lb cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon crushed red pepper flakes
10 ounces button mushrooms quartered (optional)
1 (10 ounce) package frozen gren peas, thawed
Original recipe makes 6 servings
1
lb cubed beef stew meat
1
tablespoon vegetable oil
1
onion, thinly sliced
1
(6 ounce) can tomato paste
1
(14.5 ounce) can low fat, low sodium beef broth
1 cup
chopped carrots
3
potatoes, cubed
1
sprig fresh rosemary
1
teaspoon dried thyme
1
bay leaf
1/4
teaspoon crushed red pepper flakes
10
ounces button mushrooms quartered (optional)
1
(10 ounce) package frozen gren peas, thawed
Instructions
Prep time 15 minutes.
Combine all ingredients in large sauce pan.
Cook for 2 hours 25 minutes on 350
Ready to eat in 2 hours 40 minutes.
