Healthy Pregnancy Cookbook

Beef Stew

Ingredients

2 lbs cubed beef stew meat
3 Tbs vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 tsp dried rosemary
1 tsp dried parsley
1/2 tsp ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 tsp cornstarch
2 tsp cold water

Procedure

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Serves 10. Per Serving: Calories 276; Calories from fat 105(38%); Fat 12g; Carbohydrates 22g; Sugar 7g; Fiber 6.5g; Protein 22g

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