COUNTRY HEARTH STEW

1 tbsp. vegetable oil
1 lb. boneless beef, cubed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 small onion, chopped
1/2 tsp. thyme leaves
1/4 tsp. sage leaves
3 cans (12 oz. each) beef broth
thick, heavy egg noodles
1 (16 oz.) can VEG-ALL Mixed Vegetables, with liquid
8 soda crackers, crushed

Heat oil in heavy soup pot. Salt and pepper beef and saute until golden.

Add onion, thyme and sage. Mix and saute another 5 minutes.

Add beef stock and simmer for 30 minutes covered.

Add noodles to boiling stock and cook 10 minutes.

Add vegetables with liquid and simmer for 5 minutes.

Divide evenly into casserole dish. Top with cracker crumbs.

Bake at 350 degrees F for 20 minutes.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992

Category:  Main Dishes, Chilis, Stews
Msg Link:  http://www.recipelink.com/msgid/3149110