The Recipe Trove

1              Tbsp.  olive oil

2                lb.  stew beef or buffalo — cut in 1½” cubes

1/3            c.  flour

1               tsp.  salt

2               tsp.  garlic powder

1/2      teaspoon  dried thyme

1/2      teaspoon  dried rosemary

1/2      teaspoon  black pepper

1                can  diced tomatoes — (15 oz.) undrained

1                can  low sodium beef broth — (15 oz)

8             ounces  button mushrooms — cleaned and halved

2               cups  potatoes — peeled and cubed

1                cup  celery — chopped

4             medium  carrots — sliced

1/2       package  pearl onions — thawed

1                     green bell pepper — coarsely chopped

1. Preheat oven to 325º.

2. Heat olive oil in an oven-safe dutch oven or roasting pan over medium high heat.  Add beef cubes, and brown on all sides- about 4 minutes.

3. Add flour, salt, garlic powder, thyme, rosemary, and black pepper to the pan and stir together until combined.

4. Add the tomatoes and beef broth.  Bring to a boil before adding the next ingredients.

5. Add mushrooms, potatoes, celery, carrots, pearl onions and bell pepper.  Mix well to incorporate.

6. Cover the pan and place in the 325º oven.  Bake for 2 1/2 to 3 hours, or until meat is tender.  Stir the stew two or three times during baking.

Alternatively, prepare through step 5, then pour the stew into a crock-pot and cook on low for 8 hours.

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Per Serving (excluding unknown items): 314 Calories; 6g Fat (16.0% calories from fat); 39g Protein; 27g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 504mg Sodium.  Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.