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Post by caroline on Mar 11, 2009 14:35:50 GMT
Beef Stew
Serves 8 to 10
1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked 2 tbsp. vegetable oil 1 pound lean beef stew meat, cut into 1-inch chunks 3/4 cup chopped onion 9 cups hot water 3 tbsp. 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
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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