Tonight I made my favorite beef stew for dinner. I got the recipe from a very old Better Homes and Garden cookbook my Mom had. (The cover had red and white checker pattern). Anyway, its the easiest to make by far, and once the vegetables are cut, all you have to do is cook it. I started making it as soon as I got home from work. I work full time, have 3 kids, and it took me all of about 10 minutes to put it together. You definitely have time to make this during the week. And hopefully there will be some leftovers for lunch the next day!
- 1 lb. beef stew meat
- 48 ounces V-8 juice
- 1/2 white onion, diced
- 2 cloves of garlic, diced
- 4 carrots, peeled and chopped
- 4 Russet potatoes, peeled and chopped
- 2 stalks celery, diced
- salt, pepper, and worcestershire sauce to taste
In a soup pot, I sprayed the bottom with Pam cooking spray. Then I took the beef stew meat out of the package and placed it in a Ziploc bag. Add about 2 tablespoons of flour to the Ziploc bag and shake until all the meat is nicely coated. Now put the meat in the soup pot and brown on all sides. Next add the onion, garlic, the carrots, celery and potatoes and V-8 juice. Bring to a boil and reduce heat and cover until the carrots and potatoes are tender. I ended up cooking it for almost an hour, but it should be done in about 40 minutes. You can’t really over cook it. By adding the flour to the meat, it makes the meat super tender. I estimated this big pot as having only 6 servings, or about 2 cups per serving. For each serving, I calculated it to be 274 calories, 7.8 fat and 4 grams of fiber. I have also frozen the leftovers and it can be defrosted in the microwave in no time. I hope your family enjoys this as much as mine!