BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BEEF STEW WITH SPRING VEGETABLES - WW
Make and share this Beef Stew With Spring Vegetables - Ww recipe from Food.com.
Provided by lazyme
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large nonstick saucepan, heat oil; add onions, carrots and leeks.
- Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
- Remove vegetable mixture from saucepan; set aside.
- In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
- Add beef and chicken broths; bring liquid to a boil.
- Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
- Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
- Stir in parsley, dill, zest, juice and pepper.
- Divide evenly among 4 bowls and serve.
- SERVING (1 1/2 CUPS) PROVIDES: 1/4 Fat, 4 Vegetables, 3 Proteins, 1 Bread, 10 Optional Calories.
- PER SERVING: 395 Calories, 8 g Total Fat, 3 g Saturated Fat, 63 mg Cholesterol, 163 mg Sodium, 51 g Total Carbohydrate, 6 g Dietary Fiber, 31 g Protein, 119 mg Calcium; 7 points.
Nutrition Facts : Calories 460.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 86.1, Sodium 165.1, Carbohydrate 46.4, Fiber 7.9, Sugar 11.8, Protein 28.8
BEEF STEW WITH VEGETABLES
A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.
Nutrition Facts :
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