Meal type:
Soups
Main Dishes
Rating:
FatSecret Members Average Rating
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by member: JEllis
Beef and Vegetable Stew
This light stew emphasizes the vegetables rather than the beef.
Ingredients
Directions
- Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.
- Warm the oil in a large non-stick pot over medium-high heat.
- Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.
- Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
- Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
- Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.
57 members have added this recipe to their cookbook.
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Reviews
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This stew is amazingly filling without making you feel guilty!
13 Aug 07 by member: JEllis
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A great slow-cooked, hearty, and delicious recipe for the whole family.
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Easy and delicious. Perfect for breakfast, lunch, and dinner.
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Delicious and quick recipe for dinner or lunch.
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Nutritional Summary:
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There are 344 calories in 1 serving of Beef and Vegetable Stew.
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Calorie Breakdown: 16% fat, 57% carbs, 27% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1439 kj
17%
344 kcal
Fat
5.13g
7%
Saturated Fat
1.188g
6%
Trans Fat
0g
Monounsaturated Fat
2.246g
Polyunsaturated Fat
0.902g
Carbohydrates
40.76g
16%
Sugar
9.54g
11%
Fibre
6.8g
Protein
19.31g
39%
Salt
1.10g
18%
Cholesterol
33mg
Potassium
1188mg
59%
Calorie Breakdown:
Carbohydrate (57%)
Fat (16%)
Protein (27%)
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*Based on an RDI of 2000 calories
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