Title: Ranch Stew
Categories: Beef Soup
Yield: 4 Servings
| 1 | lb | Lean beef, trimed, bite size |
| 2 | | Carrots, large, sliced |
| 12 | | Pearl onion, canned |
| 2 | tb | Whole wheat flour (optional) |
| 1/2 | ts | Salt |
| 3 | c | Water |
| 2 | | Potatoes, med. diced |
| 1 | c | Frozen peas |
| 1 | tb | Worchestershire sauce |
| 1/4 | ts | Pepper |
Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or
until meat is tender. Meanwhile, cook carrots in remaining 2 cups water.
When partially cooked, add potatoes and cook until all tender. Add onions
and peas. Put vegetables into beef dish. Thicken liquid from vegs. with
flour if desired. Add worcestershire sauce, salt, and pepper to liquid.
Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat
1 1/2g.