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Lean & Healthy Beef Stew


1 to 2 lbs of lean stewing beef
potatoes (as much as you like)
carrots (as much as you like)
whole peeled onions (as much as you like)
1 large bay leaf
2 tsp salt
1/4 tsp pepper
1/8 tsp oregano
1/4 tsp parsley flakes
1/8 tsp rosemary
1/8 tsp thyme

Mix all the herbs, salt and pepper together and set aside. In a large dutch oven or stock pot bring the stew meat to a boil. When the boiling stew meat is frothy on top, drain and rinse in a colander and then fill the dutch oven again with fresh cool water, return the stew meat to the pan and boil once again. This helps to remove more of the fat that most meats have. Continue to use a medium boil through the remainder of cooking adding water when the level gets low. Immediately add the herb & salt mixture. Using your own individual taste, peel and add vegetables one by one to the stew meat "eyeballing" the amount you prefer. It would be best to do your carrots and onion first and in an hour your potatoes. Your stew will be done in approximately 2 hours. Check to see if meat and vegetables are all tender. For left over stew, you can add more potatoes and reboil so that it thickens from the original left over potato and gives "new" potato freshness. The stew is still delicious from the herbs and becomes 2 stews in 1.

Yield: Depends on amount of raw ingredients used

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