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Beef Stew
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1 1/2
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cups
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Acine de Pepe, Ditalini or other small pasta shape, uncooked
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2
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Tbs
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vegetable oil
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1
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lb
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lean beef stew meat, cut into 1-inch chunks
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3/4
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cup
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chopped onion
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9
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cups
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hot water
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3
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Tbs
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beef-flavor instant bouillon
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1
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large bay leaf
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1
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tsp
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basil leaves
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1/8
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tsp
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pepper
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1 1/2
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cups
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sliced carrots
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1 1/2
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cups
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sliced celery
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1
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14.5-oz. can stewed tomatoes
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1
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In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.
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2
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Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.
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3
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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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Servings: 8
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Nutrition Facts
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Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.
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Amount Per Serving
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Calories
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264
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Calories From Fat (28%)
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74,25
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% Daily Value
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Total Fat 8g
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12%
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Cholesterol 0mg
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0%
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Sodium 598mg
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25%
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Total Carbohydrates 30g
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10%
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Protein 16g
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32%
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Recipe Type: Main Dish, Meat, Pasta
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