Beef Stew
By MaryGladys
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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
Details
Servings 1
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.
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