Hearty Beef Stew--with an Asian Twist

Hello! Yes, it's been awhile since my last post. My New Year's Resolution is to update at least once a month because I really do have SO MUCH to say about wellness and successful weight loss tips! Here's a link to my December article:

http://www.sj-r.com/health/x260981719/Linda-Castor-Find-your-weight-loss-zone

I have been busy getting ready for my big move to Clocktower Therapy Center. I'm very excited about new beginnings there. What a great way to start 2009!

While you're waiting for AMAZING, new information that I'll be sharing with you in January, my recipe for beef stew transformed into a major hit with my family when our friend, Kevin, added the unthinkable to it: brown rice and Sriracha Hot Chili Sauce! Even if you don't like spicy...this dish is wonderful without the Asian touch! Enjoy!

See you next year!

Linda’s Hearty Beef Stew – adjusted Kevin style!

2 lbs. boneless beef stew meat, cut into 1½ inch cubes

3 T. cornstarch, enough to coat the meat cubes

Salt and pepper as desired

1 - 2 T. canola oil

2 cups water

15 oz. can of tomato sauce

1 beef bouillon cube

2 celery stalks, cut into 1-inch pieces

2 medium onions, quartered

1 bay leaf

6 carrots, cut into 1-inch pieces

4 medium potatoes, cut into pieces

1 cup frozen peas

4 cups cooked brown rice

Directions:

Coat beef cubes with cornstarch, salt and pepper.

In a 5-quart Dutch oven, brown coated meat in oil.

Stir in water, tomato sauce, bouillon cube, celery, onions and bay leaf.

Bring to a boil; reduce heat.

Cover and simmer for 1½ hours until meat is tender.

Remove bay leaf.

Add carrots and potatoes.

Simmer covered an additional 30 minutes or until vegetables are tender.

Stir in peas; heat throughout.

Asian option: Serve over brown rice and season with Sriracha Hot Chili Sauce.

Makes 6 (1½ cup) servings.

NOTE: You can find both brown rice and chili sauce at Little World Trade Corp on South MacArthur Blvd near the intersection with Wabash.