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Name: Beef Stew (size down )
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: not set
Ingredients: 2 lbs Stew meat, lean cubed; 14.5-oz can Tomatoes,no salt liquid included; 10-oz can Beef broth, no salt; 2 teaspoons Garlic powder; 1 teaspoon marjoram; 1/4 teaspoon Ground black pepper; 1/2 cup dry red table wine; 2 cups Potatoes, peeled,cubed; 4 cup Carrots, sliced; 1 cup clery, chopped; 1 small Finely chopped onions; 1 cup fresh green beans; 2 tablespoons flour, mixed into a slurry with equal amount of water

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INGREDIENTS

2 lbs Stew meat, lean ; cubed
14.5-oz can Tomatoes,no salt ; liquid included
10-oz can Beef broth, no salt
2 teaspoons Garlic powder
1 teaspoon marjoram
1/4 teaspoon Ground black pepper
1/2 cup dry red table wine
2 cups Potatoes, peeled,cubed
4 cup Carrots, sliced
1 cup clery, chopped
1 small Finely chopped onions
1 cup fresh green beans
2 tablespoons flour, mixed into a slurry ; with equal amount of water

Servings

INSTRUCTIONS

1. Preheat oven to 325.

2. Preheat pan and brown beef cubes on all sides. Transfer meat to a dutch oven along with tomatoes, broth and wine.

3. Season with garlic powder, marjoram and pepper and bring to boil, stirrig frequently.

4. Add potatoes, celery, carrots and onions and seaosn to taste with freshly ground pepper.

5. Mix well, cover and bake, stirring ocasionally.

6. After 1 hour, stir in green beans, replace cober and continue baking an additional hour or until meat is tender.

7. Just before serving, stir in flour mixture and heat on stove, stirrng until sauce is thickened.

NOTES

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Beef Stew   (size down )

2 lbs Stew meat, lean cubed
14.5-oz can Tomatoes,no salt liquid included
10-oz can Beef broth, no salt
2 teaspoons Garlic powder
1 teaspoon marjoram
1/4 teaspoon Ground black pepper
1/2 cup dry red table wine
2 cups Potatoes, peeled,cubed
4 cup Carrots, sliced
1 cup clery, chopped
1 small Finely chopped onions
1 cup fresh green beans
2 tablespoons flour, mixed into a slurry with equal amount of water

1.  Preheat oven to 325.

2.  Preheat pan and brown beef cubes on all sides.  Transfer meat to a dutch oven along with tomatoes, broth and wine.

3.  Season with garlic powder, marjoram and pepper and bring to boil, stirrig frequently.

4.  Add potatoes, celery, carrots and onions and seaosn to taste with freshly ground pepper.

5.  Mix well, cover and bake, stirring ocasionally.

6.  After 1 hour, stir in green beans, replace cober and continue baking an additional hour or until meat is tender.

7.  Just before serving, stir in flour mixture and heat on stove, stirrng until sauce is thickened.

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Nutrition

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Serving Size: 1 Serving (63g)
Recipe Makes: 16 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.4mg		0 %
Potassium 14.1mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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