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CATEGORY CUISINE TAG YIELD
Meats, Eggs Sami Soups, And, Stews 6 Servings

INGREDIENTS

8 oz Beef stew meat <cut into 1/2-inch pieces>
3/4 c Potato; unpeeled and cubed
1/2 c Carrots; sliced
1 tb Balsamic vinegar
3/4 ts Dried thyme
1/4 ts Black pepper
2 1/2 c Fat-free beef broth; reduced-sodium
1 c Water
1/4 c Chili sauce
2 oz Egg noodles; thin, uncooked
3/4 c Pearl onions; rinsed and drained <jarred or canned>
1/4 c Frozen peas

INSTRUCTIONS

Heat large saucepan over high heat until hot; add beef. Cook 3 minutes or
until browned on all sides, stirring occasionally. Remove from pan. Cook
potato, carrots, vinegar, thyme and pepper 3 minutes in same saucepan over
medium heat. Add beef broth, water and chili sauce. Bring to a boil over
medium-high heat; add beef. Reduce heat to medium-low; simmer, covered, 30
minutes or until meat is almost fork tender. Bring beef mixture to a boil
over medium-high heat. Add noodles; cook, covered, 7 to 10 minutes or until
noodles are tender, stirring occasionally. Add onions and peas; heat 1
minute. Serve with crackers, if desired.
Recipe by: Great Tasting Pasta
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by SilkyKitty
<SilkyKitty@prodigy.net> on Dec 26, 1997

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

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