HEARTY BEEF AND VEGETABLE SOUP
Steps:
- In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 1090mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 6g fiber), Protein 18g protein.
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
HEARTY VEGETABLE BEEF RAGU
This recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes-and one that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. -Kim Van Dunk, Caldwell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Stir in tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until kale is tender, 8-10 minutes. Stir pasta into sauce. If desired, serve with cheese.
Nutrition Facts : Calories 302 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 837mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
HEARTY BEEF AND VEGETABLES
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 30 minutes! Enjoy this hearty beef and vegetables recipe that easy to make too.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Trim fat from beef; cut beef into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 2 minutes, stirring constantly.
- Stir in stew vegetables, green beans, water, Worcestershire sauce and soup mix (dry).
- Heat to boiling; reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, just until potatoes are tender. Remove from heat; stir in parsley.
Nutrition Facts : Calories 210, Carbohydrate 19 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Servings, Sodium 750 mg, Sugar 6 g, TransFat 0 g
HEARTY BEEF VEGETABLE STEW
I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
HEARTY BEEF VEGETABLE SOUP
My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. -Sherman Snowball, Salt Lake City, Utah
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 21
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
Nutrition Facts : Calories 276 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 638mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
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