(Makes 6 Servings)
1 pound of cubed lean beef
1 bottle of zesty Italian dressing
1 medium diced onion
1 minced garlic clove
1 teaspoon dried thyme
1/2 teaspoon of chopped fresh parsley
3 cups of beef broth
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of coarse ground pepper
2 medium russet potatoes, unpeeled and cubed
2 medium carrot cut in 1/2 inch slices
2 stalks of celery cut into 1/2 inch slices
1 bay leaf
1 tablespoon of Low-Cholesterol roux (see roux recipe)
Place cubed beef in a large Ziplock bag and pour 1/3 bottle of Zesty Italian dressing. Shake vigorously and
place in the refrigerator for at least 2 hours. The longer the better for up to 2 days (Zesty Italian dressing is
a wonderful marinade).
In your hot dry Healthy Life 5 quart Dutch Oven over medium heat, brown the beef on all sides for about
10 minutes, turning occasionally.
Add the onion and garlic. Sauté in the beef drippings until slightly browned, stirring occasionally (about
5 minutes). Then stir in the thyme and parsley.
Slowly stir in the stock. Then stir in the Worcestershire sauce, potatoes, carrots, celery and bay leaf. Stir in
the roux, cover the pan, open the vapor valve and reduce the heat to low. Simmer until the vegetables are
tender (approximately 25 to 30 minutes). Do not allow to boil. Discard the bay leaf when done.
Serve in soup bowls with cheesy garlic bread.