Hearty Beef & Vegetable Stew
- Number of Servings: 1
Ingredients
1 lb. top round beef 1 tablespoon paprika1-1/2 teaspoon oregano 1/2 teaspoon chili powder1/4 teaspoon garlic powder1/4 teaspoon black pepper 1/8 teaspoon red pepper 1/8 teaspoon dry mustard 8 red-skinned potatoes, halved 3 cups finely chopped onion 2 cups beef broth 2 large garlic cloves, minced2 large carrots, peeled, cut into very thin 2-1/2-inch strips 2 bunches mustard greens, kale, or turnip greens, stems removed, (1/2 lb. each) coarsely torn as needed nonstick spray coating
1. Partially freeze beef. Thinly slice across the grain into long strips 1/8" thick and 3" wide.
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
3. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat.
4. Add meat; cook, stirring for 5 minutes.
5. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes.
6. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl, with crusty bread for dunking.
Yield: 6 servings--Serving Size: about one cup
2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
3. Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat.
4. Add meat; cook, stirring for 5 minutes.
5. Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes.
6. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes.
7. Serve in large serving bowl, with crusty bread for dunking.
Yield: 6 servings--Serving Size: about one cup
Nutritional Info Amount Per Serving
- Calories: 384.7
- Total Fat: 13.9 g
- Cholesterol: 83.6 mg
- Sodium: 396.0 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.7 g
- Protein: 43.7 g
Member Reviews
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ROMANIAGIRL
WOW! This was FABULOUS! I love the spice mixture; perfect for beef.
The only changes I made were to use only a tsp of oregano, cut the potatoes into bite-size & not add the kale on top til after everything else was done cooking. I put kale on top, covered & let cook til just starting to wilt. - 5/21/08
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DESIGNED4MORE
I made this exactly as described. It was nice for a change, but probably not one I will make again. I did notice that potatoes are not listed in the nutrient list (but red pepper is) and that the amount of beef per serving is off: 5 oz. x 6 servings = way more than the 1 lb. of beef listed. - 10/3/09