Lean & Healthy Beef Stew



1-2 lbs of lean stew beef (to your desire)

potatoes (to your desire)

carrots (to your desire)

whole peeled onions (I like at least 3 medium)

1 large bay leaf

2 teaspoons salt

1/4 teaspoon pepper

1/8 teaspoon oregano

1/4 teaspoon parsley flakes

1/8 teaspoon rosemary

1/8 teaspoon thyme

Mix all the herbs, salt and pepper together



In a large dutch oven or stock pot bring the stew meat to a boil.

When the boiling stew meat is frothy on top, drain and rinse in a

colander and then fill the dutch oven again with fresh cool water,

return the stew meat to the pan and boil once again. This helps to

remove more of the fat that most meats have. Continue to use a medium

boil through the remainder of cooking adding water when the level gets

low. Immediately add all the herbs & smell! Using your own

individual taste, peel and add vegetables one by one to the stew meat

"eyeballing" the amount you prefer. It would be best to do your

carrots and onion first and in an hour your potatoes. Your stew will

be done when the meat and vegetables are all tender approximately 2

hours. For left over stew, we add more potatoes and I reboil so that

it thickens from the original left over potato and gives "new" potato

freshness. The stew is still delicious from the herbs and becomes 2

stews in 1! You won't believe it until you try it so please do.