Low Fat Beef Stew Recipes
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
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
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
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 :
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
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
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