How to Make Beef Stew

Believe it or not, this beef stew is low in fat. Serve with some crusty bread to help soak up the juices. Makes 9 cups, enough for 6 main-dish servings.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Plastic Bags
• Saucepans
• 1 lb. beef stew meat - cut into 3/4-inch cubes
• 2 tbsp. all-purpose flour
• 1 bay leaf
• 1 tsp. beef bouillon granules
• 1 c. sliced carrots
• 1 c. cold water
• 2 tbsp. cooking oil
• 1 c. frozen whole kernel corn
• 1 c. frozen cut green beans
• 1/2 tsp. dried marjoram
• 1 medium onion - cut into wedges
• 1/2 tsp. dried oregano
• 1/4 tsp. pepper
• 3 c. vegetable juice
• 1 tsp. Worcestershire sauce
• 2 1/2 c. cubed potatoes

1. Put flour in a plastic bag. Add cubes of meat a few at a time and shake to coat.
2. Put oil in a large saucepan; brown meat, after all cubes have been floured, in batches over medium-high heat.
3. Drain fat and return meat to saucepan.
4. Add vegetable juice, water, onion, bouillon, Worcestershire sauce, marjoram, oregano, bay leaf and 1/4 tsp. pepper.
5. Bring mixture to a boil. Reduce heat, cover and simmer 1 to 1 1/4 hours or until meat is nearly tender.
6. Stir in potatoes, green beans, corn and carrots. Bring to a boil, reduce heat, cover and simmer 30 more minutes.
7. Discard bay leaf and serve.

Tips & Warnings

• You can substitute pork for the stewing meat; if you do, the simmering time in step 5 should be reduced to 30 minutes.