Nov

Beef Stew

1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked
2 Tbs vegetable oil
1 lb lean beef stew meat, cut into 1-inch chunks
3/4 cup chopped onion
9 cups hot water
3 Tbs 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

1. In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.

2. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.

3. 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.

Servings: 8

Nutrition Facts
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.

Amount Per Serving
Calories 264
Calories From Fat (28%) 74.25
% Daily Value
Total Fat 8g 12%
Cholesterol 0mg 0%
Sodium 598mg 25%
Total Carbohydrates 30g 10%
Protein 16g 32%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

Beef Stew (Step-Into-Reading, Step 2)