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Low-Fat Beef Stew

January 3, 2015

If you are looking for an easy stew to make to warm you during the cold weather, then this stew is for you.  The key is the cast iron Dutch oven.  This is Kevin’s version of “Low-Fat Beef Stew” from Country Woman March/April 1996 edition.

1 lb. round steak

1 can (14 1/2 oz) can no-salt stewed tomatoes

1 can of water (use the empty can from the stewed tomatoes)

1/2 tsp. Worcestershire sauce

1/2 teaspoon dried thyme

1/2 tsp. salt

1/4 tsp. black pepper

1 bay leaf

4 medium carrots, cut into one inch chunks

4 medium potatoes, cut into big chunks

In a cast iron Dutch oven, brown steak.  Add all other ingredients.  Cook over medium high heat for 10 minutes.  Cover and simmer an additional 40 minutes or until the vegetables are tender.  Remove bay leaf before serving.

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