Beef Stew

By MaryGladys

Ingredients

• 1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
• 2 Tbs vegetable oil
• 1 lb lean beef stew meat, cut into 1-inch chunks
• 3/4 cup chopped onion
• 9 cups hot water
• 3 Tbs beef-flavor instant bouillon
• 1 large bay leaf
• 1 tsp basil leaves
• 1/8 tsp pepper
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1 14.5-oz. can stewed tomatoes

Preparation

Step 1

In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.

Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.

Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.