Serves: 4
Total Calories: 135

1 1/2 pounds boneless beef chuck
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1 cup onion chopped
1/4 cup carrot chopped
1/4 cup celery chopped
1/4 teaspoon garlic minced
1/4 cup flour
2 1/2 cups water
1 (8-ounce) can tomato whole, cut up
1 teaspoon parsley dried flakes, crushed*
3 bay leaves small
2 teaspoons beef bouillon
1/8 teaspoon thyme dried, crushed*
4 carrots medium, quartered
1 cup frozen small onion partially thawed
Hot cooked noodles

Remove any gristle and excess fat from meat cut into bite-size pieces. Sprinkle meat with salt and pepper.

In a Dutch oven over high heat, brown meat in oil. Reduce heat to medium. Add chopped onion, chopped carrot, celery and garlic. Cook and stir until vegetables are lightly browned. Sprinkle with flour. Cook and stir for 1 minute. Stir in water, tomatoes with juice, parsley, bay leaves, bouillon granules and thyme. Reduce heat to low, cover and simmer for 1 1/2 hours, stirring occasionally.

Add quartered carrots and small onions. Cover and simmer 1 hour longer or until meat and vegetables are tender, adding additional water during cooking if getting too thick.

Remove bay leaves. Serve over noodles.

*If using fresh, use three times the amount of dried herb or to taste. Fresh herbs should be chopped or minced.

Nutritional Facts:

Serves: 4
Total Calories: 135
Calories from Fat: 62

More Recipes from the Current Calendars Cookbook:
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Beef Ragout
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Herbed Green Beans
Savory Bean Medley
Shrimp Chowder
Turkey Encor