Low Fat Beef Stew Recipes

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HEALTHY BEEF STEW

This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 18



Healthy Beef Stew image

Steps:

  • In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 336 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 512mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1/4 teaspoon pepper
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 tablespoons tomato paste
2 cups water
2 teaspoons beef bouillon granules
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1 teaspoon garlic powder, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups quartered peeled small onions
2 cups sliced carrots
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 cup cold water

LOW-FAT BEEF STEW

Now even folks on restricted diets can indulge in a hearty helping of stew!-Marian Stalknecht, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12



Low-Fat Beef Stew image

Steps:

  • In a Dutch oven, brown beef in oil. Add the next seven ingredients; cook over medium heat for 10 minutes. Add carrots and potatoes; cover and simmer until the vegetables are tender, about 30 minutes. Discard bay leaf. Stir in peas; heat through.

Nutrition Facts :

1 pound beef top round steak, trimmed and cubed
1 teaspoon canola oil
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 cup water
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
4 medium carrots, cut into 3-inch chunks
4 medium potatoes, peeled and halved
1 cup frozen peas

LOW-FAT BURGUNDY BEEF & VEGETABLE STEW

Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 2h44m

Yield 6 serving(s)

Number Of Ingredients 12



Low-Fat Burgundy Beef & Vegetable Stew image

Steps:

  • Trim fat from beef, cut into 1-inch pieces.
  • In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
  • Pour off drippings.
  • Season with thyme, salt and pepper.
  • Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
  • Cover tightly and simmer 1 1/2 hours.
  • Add carrots and onions.
  • Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
  • Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
  • Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8

1 1/2 lbs beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
1/2 cup Burgundy wine
3 cloves large garlic, crushed
5 1/2 cups baby carrots
1 cup frozen whole pearl onion
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (8 ounce) package frozen sugar snap peas

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