| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Soup | 6 | Servings | |
INGREDIENTS
| 1 | lb | Lean beef chuck, trimmed and |
| cut into 1-inch cubes | ||
| 2 | T | All-purpose flour |
| 2 | t | Vegetable oil |
| 2 | Yellow onions, thinly | |
| sliced | ||
| 2 | c | Sliced mushrooms |
| 2 | Cloves garlic, minced | |
| 2 | t | Reduced-sodium tomato paste |
| 2 | c | Reduced-sodium beef broth |
| 4 | c | Sliced carrots |
| 2 | Russet potatoes, thinly | |
| 1 | c | 1-inch green bean pieces |
| 1 | T | Cornstarch |
| 1 | T | Cold water |
| 1/4 | c | Chopped fresh parsley |
| minutes. In a small bowl, mix cornstarch and cold water |
INSTRUCTIONS
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1-1/4 hours. Skim off any foam. Add carrots, potatoes, and green beans. Cover partially; simmer for stir into stew. lncrease heat and boil uncovered for 1 minute. Sprinkle with parsley and serve. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 447
Calories From Fat: 250
Total Fat: 27.7g
Cholesterol: 77.9mg
Sodium: 118mg
Potassium: 881.5mg
Carbohydrates: 26.1g
Fiber: 4.6g
Sugar: 5.4g
Protein: 23g