{soups-salads-and-salad-dressings} Beef and Bean Stew

 

This is from the MasterCook Deluxe 11...

 

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Beef and Bean Stew

 

Makes 4 servings

 

1 pound boneless beef (round or rump)

1/4 cup vegetable oil

1 clove garlic, minced

4 medium onions, quartered

1 19-ounce can beans in sauce

1 teaspoon sugar

1 10-ounce can beef broth

1 teaspoon thyme

1 tablespoon Worcestershire sauce

1/8 teaspoon pepper

2 tablespoons cornstarch

1/4 cup water

 

Cut beef into 1-inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned. Add onions, beans, sugar, beef broth, thyme, Worcestershire sauce and pepper. Simmer covered 1 to 1 1/2 hours or until meat is tender. Mix cornstarch with water and stir into stew; cook over high heat until mixture comes to boil and sauce is thickened and clear. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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