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Herbed Beef Stew -- e-w

Source of Recipe

Light & Tasty � D. Terry; Marion, IL
Herbed Beef Stew -- e-w
Serves: 6

6 T. flour, �divided�
1 tsp. paprika
1/4 tsp. pepper

1-1/2 lbs beef stew meat, cut into 1-in. cubes
1 T. canola oil
2 c. water
3 T. tomato paste
2 tsp. beef bouillon granules
2 tsp. dried basil, �divided�
1 tsp. dried thyme, �divided�
1 tsp. garlic powder, �divided�
2 bay leaves

3 c. cubed peeled potatoes
3 c. quartered peeled small onions
2 c. sliced carrots

2 T. minced fresh parsley
1/4 tsp. salt
1/4 c. cold water

In a large resealable plastic bag, combine 4 T. flour, paprika and pepper. Add beef, a few pieces at a time and shake to coat. In a Dutch oven or large pan, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 tsp. basil, 3/4 tsp. thyme. 3/4 tsp garlic and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.

Add the next 3 ingredients. Cover and simmer 30 minutes longer of until meat and vegetables are tender. Discard bay leaves. In a small bowl, combine the parsley, salt and remaining flour, basil, thyme, and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

One 1-1/2-cup serving equals: 336 calories�11 gm fat (3 gm saturated)�71 mg cholesterol�512 mg sodium�34 gm carbohydrate�5 gm fiber�26 gm protein +++EXC: 3 lean meat�2 vegetable�1-1/2 starch +++WWP: 7