Chunky Beef Stew - Eating for LIfe (adapted)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 388.2
- Total Fat: 5.1 g
- Cholesterol: 64.6 mg
- Sodium: 653.2 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 8.2 g
- Protein: 33.1 g
View full nutritional breakdown of Chunky Beef Stew - Eating for LIfe (adapted) calories by ingredient
Introduction
This is the chunky beef stew recipe from Eating For Life, but instead of using 4 potatoes, I used 2 potatoes and 2 sweet potatoes. The red wine is optional, but is included in the nutritional info. This is the chunky beef stew recipe from Eating For Life, but instead of using 4 potatoes, I used 2 potatoes and 2 sweet potatoes. The red wine is optional, but is included in the nutritional info.Number of Servings: 4
Ingredients
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1 onion, chopped
1 lb top round steak, cut into 1-inch chunks
2 1/2 cups low fat, low sodium beef broth
2 medium potatoes, peeled and cut into 1-inch chunks
2 sweet potatoes (5" long), peeled and cut into 1-inch chunks
1 lb baby carrots (or about 5 medium, peeled and cut to size of baby carrots)
2 celery stalks, diced
1/4 cup tomato paste
1/2 tsp ground black pepper
2 Tbsp Worcestershire sauce
1 bay leaf
1/4 cup red wine (optional)
Directions
1. Prep all vegetables and beef before starting.
2. Lightly coat a large pot with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add onions and saute until tender, about 5 minutes.
3. Add beef chunks, and saute until browned on all sides, about 5 minutes.
4. Add beef broth, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershir sauce and red wine. Stir until blended, then add bay leaf. Bring to a boil.
5. Reduce heat to low. Cover and simmer, stirring occasionally, until the meat is tender, about 1 1/2 hours. Remove bay leaf with a spoon and discard.
6. Spoon stew into bowls, dividing into 4 portions. Sprinkle with parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user JANINEWHITE.
2. Lightly coat a large pot with cooking spray, or brush with some vegetable oil. Place over medium high heat. Add onions and saute until tender, about 5 minutes.
3. Add beef chunks, and saute until browned on all sides, about 5 minutes.
4. Add beef broth, potato and sweet potato chunks, carrots, celery, tomato paste, black pepper and Worcestershir sauce and red wine. Stir until blended, then add bay leaf. Bring to a boil.
5. Reduce heat to low. Cover and simmer, stirring occasionally, until the meat is tender, about 1 1/2 hours. Remove bay leaf with a spoon and discard.
6. Spoon stew into bowls, dividing into 4 portions. Sprinkle with parsley if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user JANINEWHITE.
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