Hearty Beef Stew 
Protein and B vitamins foster your baby’s cell, brain, nervous system, and muscle development, and iron is for you.
SERVES 8
BEEF stew has never tasted so good. Boiled potatoes or wide noodles are traditional sides. Add a green salad for vitamins and fiber. Slow cooker/Instant Pot instructions follow. This stew freezes well.
2 pounds stewing beef, cut into ½-inch cubes
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
3 carrots, cut into ½-inch slices
1 large onion, halved and sliced
2 garlic cloves, minced
4 cups stock (any kind)
2 tablespoons tomato paste
1 tablespoon dried thyme
3 bay leaves
14 ounces mushrooms, quartered (3 cups)
1 tablespoon cornstarch
¼ cup chopped fresh parsley, for garnish (optional)
• Place the beef in a bowl, add the salt, pepper, and flour, and toss until the cubes are evenly coated with the flour. Heat 1 tablespoon of the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add half of the beef and sauté, turning the meat occasionally, until most sides are nicely browned. Transfer the browned beef to a pie dish or heatproof bowl. Don’t worry about any bits sticking to the pot; scrape them up as much as possible (do not rinse the pot). Add 1 tablespoon of the olive oil to the pot and brown the rest of the meat the same way. Transfer the meat to the pie dish. (Again, do not rinse the pot.)
• Add 1½ teaspoons of the olive oil to the pot and sauté the carrots, onion, and garlic for 3 minutes, then return the meat to the pot. Add enough stock, about 3 cups, to cover the meat completely. Add the tomato paste, thyme, and bay leaves, stir, and bring to a boil, then lower the heat to as low as possible and cook for 2 hours, or until the meat is fork-tender.
• When the stew is close to finished, prepare the mushrooms: In a medium-size skillet, heat the remaining 1½ teaspoons of oil over medium-high heat. Add the mushrooms and sauté until light golden. Add them and any juices to the stew.
• When the beef is tender, dissolve the cornstarch in ¼ cup of water and add to the stew. Mix well and then bring to a full boil. Turn off the heat, adjust the seasoning, and transfer to a serving dish. Garnish with the parsley and serve promptly.
1⅓ cups of the beef stew: Calories: 256 cals; Protein: 30 g; Carbohydrates: 14 g; Fat: 10 g; Fiber: 2 g; Sodium: 653 mg; Vitamin K: 42 mcg; B Vitamins: B6: 0.8 mg; B12: 3 mg; Niacin: 9 mg; Riboflavin: 0.5 mg; Iron: 4 mg; Selenium: 36 mcg; Zinc: 7 mg; 1 CARB