Beef Stew
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 233.7
- Total Fat: 7.9 g
- Cholesterol: 68.1 mg
- Sodium: 140.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.0 g
- Protein: 24.6 g
View full nutritional breakdown of Beef Stew calories by ingredient
Introduction
Exchanging foods that are high in calories for lower caloric foods can make comfort foods like stew healthy. I've exchanged the potatoes for turnips and used a very lean beef. I don't measure what I put in, so you can make as little or as much as you like. This recipe is for a large pot that serves at least 12. You can also add more vegetables than I did. I adapted to what the kids will eat! Exchanging foods that are high in calories for lower caloric foods can make comfort foods like stew healthy. I've exchanged the potatoes for turnips and used a very lean beef. I don't measure what I put in, so you can make as little or as much as you like. This recipe is for a large pot that serves at least 12. You can also add more vegetables than I did. I adapted to what the kids will eat!Number of Servings: 12
Ingredients
-
2lbs Lean Beef, cut into cubes
4-5 Turnips (medium to large), peeled and cut in cubes
8-9 Carrots, peeled and cut into good sized pieces
1 Red Onion, large, diced
2 Slices bacon, diced up (I used pork, can use turkey bacon)
5 Cloves of garlic, chopped fine
10 Allspice balls
4 Bay Leaves
1 Tbsp. Savory
1 Tbsp. Basil
Salt & Pepper to taste
Tips
You can also make this in a slow cooker. Instead of putting all the ingredients into a pot, put it in the slow cooker and set it on low for about 8 hrs or so. Put the cooker on high, add the cornstarch and let it cook for maybe another 1/2 hour.
Directions
In a nonstick pan add the oil until heated. Add the beef and cook until all the moisture is gone and it is slightly browned on the bottom of the pan. Put the meat in your pot and add a little water to the pan and scrape the brown until it dissolves. Add this to the pot (it gives the gravy a brown color). Spray a little Pam in your non stick pan, heat and add the onions and garlic. You can add a tbsp or two of water if they start browning too much. Cook until translucent and add to the pot. In the same pan, saute the bacon until really crispy (you'll need to spray the pan again if you use turkey bacon) and add to the pot. Add all of your vegetables to the pot and add cold water until about an inch above the ingredients. Add all of your spices and stir it up. Put the pot on to boil and then reduce heat to medium-medium low. Stir frequently. When the vegetables are cooked and tender put the cornstarch into a bowl and add cold water, mixing until it is runny (looks like milk). Turn your stew up so that it has a good boil and add the cornstarch while stirring. Give it about a minute, continuing to stir, for it to start boiling again. You can then put it on simmer/low until you are ready to serve or dish it right up!
Serving Size: Makes 12 - 2-3 cup servings.
Serving Size: Makes 12 - 2-3 cup servings.