Beef Stew in Rich Beef Broth

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What You Need:

2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper

How to Make It:

Place the oil into a skillet positioned over medium heat.
Add the meat and cook until evenly browned.
Drain well and place in the crock pot.
Add the carrots, celery and onion and stir to combine.
Pour in the broth.
Add the tapioca, garlic, salt, basil, thyme, rosemary and pepper stirring to combine.
Cover and cook on high 5 hours or on low for 10 hours or until tender.

Makes 4 servings

Beef stew is a comfort food but is also a great budget food. Reserve 4 cups of the stew, cool and freeze for up to 3 months. Use the reserved stew for making pot pies or beef stroganoff. To make stroganoff just add 1 (8 oz.) container of sour cream, 1 Tbsp of flour and 2 C of sliced mushrooms. Heat through and serve over hot noodles.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg