Beef Stew

Well since I live in Florida, it's not often we get cold enough weather to make a dish like this. So, I have taken it upon myself to seize the moment of 65 degree weather!! I love this stew, its rich in flavor with chunky tender meat and all the good vegetables a stew can offer.

INGREDIENTS STEW:

• I get the pre-cut beef stew meat (1.5 lbs)

• 6 cups water

• 2 tablespoon cooking oil

• 2 onions (rough chopped)

• 3 packets beef bouillon

• 1 cup carrots (chopped)

• 1/2 Napa Cabbage (chopped)

• 3 Russet Potatoes (chopped)

• Pasta of your choice (I used Rotini)

• 1/4 cup Green Onions

DIRECTIONS:

1. First I cook the beef, low and slow. In large pot heat cooking oil to medium high heat. Add onion, stir for 1 minute. Add Beef, just lightly sear the outside, until browned.

2. Add beef bouillon and mix.

3. Add water and bring to a boil. Once boiling turn to low heat, cover and let cook for about 2 hours. (Meat won't be completely soft yet.

4. Turn your heat to medium to get a soft boil going, add your carrots. These take longest to get soft. Cook for about 7 minutes, then add potatoes.

5. Let potatoes cook for 5 minutes. Then add pasta cook about 7 minutes or until almost tender.

6. Add Cabbage and green onion, let cook another 5 minutes.

7. Serve hot! With bread on the side is the best!