Savory Beef Stew
Prep Time: 20 Minutes - Cost: $
Servings: 12 - Difficulty Level: 2
Ingredients
- » Vegetable oil spray
- » 2-1/2 lbs eye of round roast, visible fat removed, bite-size pieces
- » Vegetable oil spray
- » 1 teaspoon olive oil
- » 1 cup finely chopped onion (about 2 medium)
- » 5-1/2 cups Beef Broth (low-sodium variety)
- » 1 teaspoon dried thyme, crumbled
- » 1 teaspoon dried marjoram, crumbled
- » 1 bay leaf, broken in half
- » 1 pound red potatoes, unpeeled (about 3 medium)
- » 2 large carrots
- » 8 ounces fresh mushrooms (3 to 3-1/2)
- » 1 cup diced red bell pepper (1 medium)
- » 1/2 cup thinly sliced green onions (green and white parts)
- » 2 cups Beef Broth (low-sodium variety)
- » 1/4 cup plus 2 tablespoons cornstarch
- » 1/4 cup no-salt-added tomato paste
- » 1 teaspoon salt-free Italian herb seasoning
- » 3/4 teaspoon pepper
- » 1/2 teaspoon salt
Directions
- 1. Preheat broiler.
- 2. Lightly spray a broiler pan and rack with vegetable oil spray. Broil
meat about 6 inches from heat for 15 to 20 minutes, or until meat
is brown on all sides, turning occasionally. - 3. Spray a stock pot with vegetable oil spray and heat over medium-
high heat. Add oil and swirl to coat bottom of pot. Saute
onions until translucent. - 4. Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and
bay leaf. Bring to a boil over high heat. Reduce heat and simmer,
uncovered, for 1-1/2 hours or until meat is tender. - 5. Meanwhile, cut potatoes into chunks, slice carrots, and quarter
mushrooms. Add to pot. Simmer, covered, for 30 minutes. - 6. Add bell pepper and green onion.
- 7. In a medium bowl, whisk together remaining ingredients. Pour into
stew. Bring to a boil over high heat, stirring constantly. Reduce
heat to low. Cook for 5 minutes, or until thickened, stirring
constantly. Remove bay leaf before serving stew.
Calories: 110
Protein: 7 g
Sodium: 283 mg
Cholesterol: 3 mg
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
