3/4 lb. lean beef stew meat
Non stick spray coating
4 c. water
3 med. onions, halved
1 tbsp. grated orange peel
1 tbsp. instant beef bouillon granules
1 tsp. dried thyme, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 bay leaf
3 med. carrots, peeled
2 parsnips, peeled
1/2 med. turnip (about 1/2 lb.)
2 med. potatoes, peeled and cut into 1 in. chunks
2 stalks celery, cut in chunks
1 c. frozen peas
1/4 c. chopped fresh parsley OR
1 tbsp. dried flakes
2 tbsp. all purpose flour
1/2 c. cold water

Trim all excess fat from beef and discard. Cut beef into 1 inch pieces. Spray a Dutch oven or large, heavy saucepan with non stick spray coating. Heat pan over medium-high heat; add beef and cook stirring until brown on all sides. Remove from heat.

Carefully add water to the pan and return to the heat. Bring to boiling, scraping up any brown bits on the bottom of the pan. Add onions, orange peel, bouillon granules, thyme, oregano, pepper and bay leaf. Cover, return to heat and simmer for 1 hour.

Cut carrots, parsnips, and turnip into 3/4 inch pieces. Add carrots and turnips to the beef mixture and simmer for 10 minutes. Add parsnips, potatoes, and celery and simmer for 20 minutes or until vegetables are tender. Add peas and parsley. Cover and cook 5 minutes. With a slotted spoon, remove the meat and vegetables from broth. Cover and keep warm. Mix the flour and cold water until smooth; stir into broth. Cook and stir until thickened and bubbly. Return meat and vegetables to the broth and heat through. Season with salt to taste. Makes 4 servings. 343 calories (18% from fat), 418 milligrams sodium.