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Beef Stew

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Source: Burt Wolf's Menu Cookbook

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

3 tablespoons vegetable oil

1 1/2 pounds beef chuck, cut into 1-inch cubes

2 cloves garlic, chopped

1 green bell pepper, cored, seeded, and cut into thin strips

1 red bell pepper, cored, seeded, and cut into thin strips

1 carrot, peeled and cut into thin strips

1 medium onion, sliced

Eight 1-inch-thick rounds of frozen corn on the cob, or 1 cup corn kernels

1 cup quartered string beans

1/2 teaspoon salt

6 cups beef or chicken broth or a combination of the two

4 new potatoes, cut in half

3/4 cup rice

Chopped fresh parsley or cilantro as a garnish

DIRECTIONS

In a large casserole over medium heat, heat the oil. Add the beef and brown on all sides. Add the garlic and cook for 1 minute. Stir in the bell peppers, carrot, and onion and cook for 5 minutes.

Add the corn, string beans, salt, and broth. Cover the pot and simmer for 30 minutes. Add the potatoes and rice. Cover the pot and continue to simmer for another 30 minutes, or until the meat is tender.

Place the solid ingredients in a soup plate and spoon on some of the broth. Garnish with the chopped parsley or cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 4 servings

Calories:

844

Fat. Total:

46g

Fiber:

Carbohydrates, Total:

63g

Sodium:

518mg

% Cal. from Fat:

49%

Cholesterol:

117mg

Protein:

46g

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