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Old-Fashioned Vegetable Beef Stew |
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Serves: 8 Print this RecipeServing size: 1 cup Loaded with chunky vegetables, this stew will warm you up on a cold day! 1 pound lean beef for stew, cut into 1-inch cubes 2 tablespoons olive oil 1 medium onion, diced 2 cloves garlic, crushed 1 (28-ounce) can tomatoes, slightly crushed 2 cups low-sodium beef broth 2 large carrots, peeled and cut into 1/4-inch round slices 1/2 pound mushrooms, sliced 1/2 pound green beans, cut into 2-inch pieces 4 stalks celery, , sliced diagonally Fresh black pepper 1 teaspoon (dash) cayenne pepper 1 teaspoon (dash) hot pepper sauce 2 medium russet potatoes or white potatoes, peeled and cut into 1-incy cubes 1. In a large saucepan over medium heat, lightly brown the meat in the olive oil. Add the onion, garlic, tomatoes, and beef broth; bring to a boil. 2. Reduce to a simmer; add carrots, mushrooms, green beans, and celery. Season the soup with pepper, cayenne pepper, and hot pepper sauce. Cover and simmer for 45 minutes to 1 hour. 3. Add the potatoes and cook until tender, adding water if necessary. Serve hot. EXCHANGES Starch 1 Vegetable 1 Lean Meat 1 Fat 1/2 NUTRITION FACTS Calories 193(Calories from Fat 64) Total Fat 7 grams Saturated Fat 2 grams Cholesterol 33 milligrams Sodium 250 milligrams Total Carbohydrate 20 grams Dietary Fiber 4 grams Sugars 7 grams Protein 14 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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