Rush Hour Recipes brought to you by Whole Foods Co-op

Beef Stew

Diane, Abbe Hills Farm, IA

2 lb. Beef Stew Meat, cut into 1 inch cubes

1 (14.5 ounce) can Diced Tomatoes with juice

1 c Beef Bouillon

2 t White Sugar

1 1/2 T Salt

1/4 T Black Pepper

4 Carrots, cut into 1 inch pieces

2 strips Celery, cut into 3/4 inch pieces

3 Potatoes, peeled and cubed

1 Onion, roughly chopped

1 slice Bread, cubed

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.  In a large skillet over medium heat, brown the stew meat; drain and set aside.

In a mixing bowl, combine the tomatoes, beef bouillon, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.  Cover and bake for 2 hours, or until meat and vegetables are tender.

For best flavor and nutrition, Whole Foods Co-op recommends using organic ingredients whenever possible.

The recipe above is for home use only by permission of Whole Foods Co-op.