Hearty Beef & Vegetable Stew
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Hearty Beef & Vegetable Stew calories by ingredient
Introduction
A heart-healthy one-dish meal made with lean top round beef, lots of vegetables, and an aromatic herb mixture. A heart-healthy one-dish meal made with lean top round beef, lots of vegetables, and an aromatic herb mixture.Number of Servings: 1
Ingredients
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1 lb. top round beef
1 tablespoon paprika
1-1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 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, minced
2 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
Directions
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
Member Ratings For This Recipe
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JENNICOLLEEN
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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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MSBETH20
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READINGGAL
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JOYS300
