Fireside Beef Stew

Serving Size 8:

2 pounds lean beef chuck, or round steak, cut into 1 1/2" pieces
1 tablespoon browning sauce
1/4 cup dry cream of rice
4 carrots, cut into 1 1/2" chunks
2 cups onion, thinly sliced
1 clove garlic, minced
1/2 teaspoon dried marjoram, up to 1 tsp, crushed
1/2 teaspoon dried thyme, up to 1 tsp, crushed
1/4 teaspoon pepper
1 cup low sodium beef broth
1 4 1/2-ounce jar button mushrooms, undrained
cooked noodles, hot (optional)

In a medium Dutch oven or 3 quart casserole, toss meat with browning sauce.
Mix in cereal. Add all remaining ingredients except noodles. Cover and bake at 325 F
for 2 to 2 1/2 hours or until the meat and vegetables are tender. Serve over noodles if
desired.

NOTES : This stew is perfect for warming up on a wintry day. It is a good dish to make
when you're busy, since it's quick to prepare and doesn't need attention while cooking.
Instead of noodles, I often serve it with rice.

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