Recipe Name Here's the Beef Stew Submitted by Gloriamong Recipe Description Adapted from Heidi Murkoff's recipe in Eating Well When You're Expecting Quantity 1 Quantity Unit Pot Prep Time (minutes) 30 Cook Time (minutes) 180 Ready In (minutes) 210

Ingredients Amount Measure Ingredient 2 pounds stew meat, lean 1 tablespoon olive oil 1 large Onion, chopped 6 cloves garlic minced 4 cups broth, Beef, fat free 5 plum tomatoes Tomatoes, chopped 2 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 teaspoons thyme, dry, ground 2 teaspoons rosemary, dried 4 cups strips or slices Carrots, raw (baby carrots) 32 ounces red potatoes (six new) (cut into 1 in cubes) 2 cups pieces or slices Mushrooms, Sliced-package 2 cups green beans,canned 1/2 tablespoon parsley, minced fresh Steps Sequence Step 1 Season the beef with salt and pepper. Coat a large saucepan with cooking oil spray. Add the olive oil and place over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, 5-7 minutes. Remove the beef and set aside. 2 Add the onions and garlic to the saucepan and cook until the onion is very soft, about 10 minutes. 3 Return the beef and any juices to the pan. Add the beef broth, tomatoes, tomato paste, vinegar, 2 tsp of the thyme, and the rosemary. Let come to a boil. Reduce the heat to medium-low, cover the pan, and let simmer until the beef is almost tender, about 1 hour. 4 Add the carrots, potatoes and mushrooms to the pan. Let simmer, uncovered, until the meat is very tender and the stew is slightly thickened, about 45 minutes. 5 Add the green beans (or sugar snap peas), the remaining 2 tsp thyme, and the parsley. Cover and let simmer until the green beans are heated through, about 5 minutes. The stew can be refrigerated, covered, for up to 3 days.