Beef Stew

Name: Beef Stew
Ingredients: 14 teaspoon pepper; 2 stalks celery; 2 medium garlic cloves, minced; 2 medium carrots; 20 ounces top round roast, lean; 1 cup green beans; 2 medium potatoes, raw without skin; 2 cups low sodium beef broth, canned; 28 ounces no-salt-added whole tomatoes, canned; 34 medium onion; nonstick cooking spray; 12 lb mushroom; 1 tablespoon Worcestershire sauce

13 ingredients

9 steps

Ingredients

14 teaspoon pepper
2 stalks celery
2 medium garlic cloves, minced
2 medium carrots
20 ounces top round roast, lean
1 cup green beans
2 medium potatoes, raw without skin
2 cups low sodium beef broth, canned
28 ounces no-salt-added whole tomatoes, canned
34 medium onion
nonstick cooking spray
12 lb mushroom
1 tablespoon Worcestershire sauce

Directions

1

Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
2

Cut steak into 1 1/2 inch cubes.
3

Season the steak cubes with the pepper, add to the pot and brown for 4 to 5 minutes.
4

Add the diced onion, crushed garlic, crushed tomatoes, worcestershire sauce and beef broth to the pot and bring to boil.
5

Turn heat down to a simmer and add diced celery, carrots, sliced mushrooms and green beans.
6

Cover and simmer until tender, about 45 minutes.
7

Dice peeled potatoes and add to pot.
8

Add more water if needed.
9

Simmer until tender, about 45 minutes.