Back© Copyright 1999 The Rising Stars Team
2 pounds / 908 g Beef Chuck, cut
into 1-inch / 2.5-cm cubes
2 Tbsp. / 30 mL Watkins Liquid Onion Spice
2 Cups / 500 mL Water
1/4 Cup / 60 mL Watkins Beef Soup Base
1/4 teas. / 1.2 mL Watkins Black Pepper
1 Watkins Bay Leaf
4 Carrots, peeled and cut into 1-inch / 2.5 cm pieces
4 Potatoes, peeled (if desired) and quartered
4 Stalks Celery, cut into 1-inch / 2.5 cm pieces
4 Small Onions, cut into quarters
1/4 Cup / 60 mL All-Purpose Flour
1/4 Cup / 60 mL Water
Freshly-Ground, to taste, Watkins Sea Salt
To taste, Watkins Black Pepper
Brown meat in Liquid Spice in large kettle or Dutch oven. Add water, soup base, pepper and bay leaf; bring mixture to a boil. Cover and simmer for 1-1/2 hours. Add carrots, potatoes, celery, and onions. Continue to cook, covered, for 30 minutes or until vegetables are tender. Remove bay leaf. Combine flour and water; mix well. Stir into bubbling stew and cook, stirring occasionally, until thickened. Add salt and pepper, to taste. Makes 6 servings.
Nutritional Information
Per Serving:
Calories 660, Protein 53g, Carbohydrates 48g, Sodium 890mg, Fat
29g, Saturated Fat 10g, Cholesterol 160mg, Dietary Fiber 6g
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© Copyright 1999 The Rising Stars Team
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