Hearty Beef Stew
Serves: 8
Prep Time: 20 minutes
Cook Time: 60 minutes
Nutrition Score per serving:
137 calories, 24 g carbs (75%), 2 g fat (15%), 4 g fiber, g protein (10%), 0.4 saturated fat
Prep Time: 20 minutes
Cook Time: 60 minutes
Nutrition Score per serving:
137 calories, 24 g carbs (75%), 2 g fat (15%), 4 g fiber, g protein (10%), 0.4 saturated fat
Try this recipe for a satisfying, healthy take on meat and potatoes.
Ingredients
| 1/4 | pound lean beef, fat trimmed |
| 1 | tbsp olive oil |
| 1 | onion, chopped |
| 3 | cloves garlic |
| 1 | (14.5-ounce) can reduced-salt chicken broth |
| 1 | (16-ounce) can whole, peeled tomatoes |
| 1 | (12-ounce) bottle dark German beer (or equivalent amount low-fat beef broth) |
| 2 | cups water |
| 1/2 | tsp crushed red pepper |
| 1/4 | small cabbage (about 1/4 pound) |
| 1/2 | pound carrots |
| 2 | stalks celery |
| 1 | pound sweet potato, peeled |
| 1/2 | tbsp soy sauce to taste |
| 2 | tsp fresh dill weed |
| 2 | tsp fresh parsley |
| freshly ground black pepper to taste |
Directions
Cut beef into bite-size cubes. Heat olive oil in a large, heavy pot and add beef. When browned, add onions, garlic, and a small amount of chicken broth. Simmer until the onions and garlic are limp. Add remaining broth, tomatoes, beer, water, red pepper, cabbage, and carrots. Bring to a boil, then reduce the heat to a simmer.
Meanwhile, chop the celery and sweet potato and add to the mixture. Cook until the sweet potato and carrots are tender, about 45 minutes. Add pepper and soy sauce to taste. Garnish with dill weed and parsley.
