| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Stew beef |
| 3 |
tb |
Flour |
| 2 |
ts |
Oil |
| 3 |
c |
Yellow onions; thinly sliced |
| 3 |
c |
Mushrooms; sliced |
| 2 |
|
Cloves garlic; minced |
| 1/8 |
c |
Tomato paste; reduced-sodium |
| 2 |
c |
Beef broth; reduced-sodium |
| 1 |
|
Single bay leaf |
| 1 |
ds |
Desired spices |
| 3 |
c |
Sliced carrots |
| 3 |
c |
Russet potatoes; thinly sliced |
| 1 1/2 |
c |
Green beans; 1-inch pieces |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Cold water |
INSTRUCTIONS
economical, Low-Fat, main dish
1. In small bowl, toss beef with flour to coat. In large pot over med, heat
oil and saute beef 6 mins until browned. Set aside on plate.
2. Add onions and mushrooms to pot and saute for 6 mins. Add garlic and
saute for 1 min. Pour off fat, if any and return beef to pot. Add tomato
paste, then broth, and enough water just to cover. Season with bay leaf and
spices as desired. Bring to boil, reduce heat, and simmer 1 hr until beef
is tender.
3. Add carrots, potatoes and beans. Cover partially and simmer 45 mins
until vegetables are tender.
4. In small bowl, mix cornstarch and water and stir into stew. Increase
heat and boil uncovered for 1 min.
Per serving:
247 calories, 5g fat (18% CFF)
89 mg sodium, 45mg cholest.
20 g proten
Contributor: "Healthy Meals in Minutes" cards Yield: 6 servings
Posted to recipelu-digest Volume 01 Number 237 by Cathleen
<catht@interlog.com> on Nov 10, 1997
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