Beef and Vegetable Pot
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 lbs boneless chuck, cut in 1" cubes 1 clove garlic, crushed 1 (8oz) can tomato sauce with onion
1/2 t thyme 1 bay leaf 2-3 onions, peeled and cut
4 medium potatoes, peeled and cut in 1" pieces 1 can green beans 2 T oil
1 can consomme 2 t salt 6 whole black peppers
1 t Worcestershire sauce 1 lb carrots, in 1" pieces 1 c frozen peas
1/2 c flour 2-1/3 c water



1 Brown meat in oven-proof dutch oven or heavy skillet. Add garlic and saute 1 minute. Add consomme, tomato sauce, salt, thyme, peppers, bay leaf, Worcestershire sauce, and 1-1/3 cup water. Bring to a boil; then reduce heat and simmer, covered, for 1 hour. Add onions and cook for 30 minutes. Add carrots and potatoes and simmer 30 minutes. Add frozen peas and beans and heat for 5 minutes more. Preheat oven to 400 F. Strain liquid from vegetables. Have 2 cups reserved liquid and add to that 1/2 cup flour and 1 cup water. Add to vegetables. Bake about 25 minutes in oven.

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