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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Now even folks on restricted diets can indulge in a hearty helping of stew!Marian Stalknecht, Lawrenceville, Georgia Ingredients:
1 pound beef top round steak, trimmed and cubed |
1 teaspoon canola oil |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 cup water |
1 teaspoon sugar |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 bay leaf |
4 medium carrots, cut into 3-inch chunks |
4 medium potatoes, peeled and halved |
1 cup frozen peas |
Directions:
1. In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through. Yield: 8 servings.
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