Beef Stew

20 min

Prep Time

30 min

Cook Time

50 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

2

lb

Beef, stew meat, lean, ckd

1 1/8

tsp

Base, beef, rstd, low sod, 0344, FS

1/4

tsp

Spice, pepper, black

7

tsp

Sauce, worcestershire, low sod

2 1/4

cup

Potatoes, peeled, ckd, diced

2 1/4

cup

Carrots, fzn, slices

9 1/2

tbsp

Onion, white, fresh, chpd

9 1/2

tbsp

Celery, fresh, diced

9 1/2

tbsp

Flour, all purpose, white, bleached, enrich

1/3

cup

Water, municipal

8

oz

Peas, green, fzn

2 3/4

cup

Water, municipal

1 1/8

tsp

Salt, table, iodized

1/4

tsp

Spice, bay, leaves, ground

Nutrition Info

252.36 g / 9.01 oz per serving.

Recipe Label

Instructions

  1. Brown beef in kettle or oven.
  2. Add first measure of water and seasonings to meat.
  3. Cover and simmer until tender, about 2 hours. Add more water if necessary.
  4. Cook vegetables until tender in small amount of water.
  5. Mix flour and water until smooth. Stir into meat and cook until thickened.
  6. Add vegetables and bring to 180 degrees F.
  7. Serve 1-1 1/8 c. portion with 8 oz ladle. 1 portion = ~ 2 1/2 oz EP meat and 3/4 c (1 1/2 serv) vegetables

Notes

21 g CH0 = 1 1/2 Carb servings

Potentially Hazardous Food. Food Safety Standards: Hold food for service at an internal temperature above 140 degrees F.

IF WHOLE BAY LEAVES ARE USED BE SURE THEY ARE REMOVED BEFORE SERVING TO PREVENT CHOKING POTENTIAL.