This lean yet hearty beef stew is perfect for cold wet or snowy evenings. It's a perfect one-pot meal. All it needs, if anything, is some crusty whole grain bread to mop up the juices.
Prep Time: 20 minutes
Cook Time: 2 hours, 20 minutes
Total Time: 2 hours, 40 minutes
Ingredients:
- 1 tbsp olive oil
- 3/4 pound lean stewing beef
- 1 large celery stalk, chopped
- 1 yellow onion, chopped
- 2 large carrots, chopped
- 2 medium potatoes, cut into chunks
- 1 14.5-ounce can fat-free, reduced sodium beef broth
- 1 14.5-ounce can crushed tomatoes
- 1 tbsp Worcestershire sauce
- 2 tbsp mixed dried herbs
- 1 cup butternut squash
- 1 cup rutabaga chunks
- 1 cup green beans
- 1 tbsp cornstarch dissolved in 1/4 cup water
Preparation:
In a large Dutch oven, heat oil on medium-high. Brown the beef, stirring occasionally. Transfer browned beef to a plate.
Add celery, onion and carrots to Dutch oven and cook until onion is softened.
Return beef to the pot. Stir in broth and tomatoes, Worcestershire sauce and herbs. Bring to a boil, then reduce heat, cover and simmer for an hour and a half.
Add potatoes and rutabaga. Simmer gently for 20 minutes; add squash and green beans and simmer for 15 minutes more. Thicken the sauce if you wish by using a tablespoon of cornstarch dissolved in 1/4 cup of water. If so, cook stew for a further 3-5 minutes.
Serves 4-6
Per Serving: Calories 321, Calories from Fat 67, Total Fat 7.5g (sat 1.6g), Cholesterol 45mg, Sodium 398mg, Carbohydrate 38.5g, Fiber 9.6g, Protein 24.9g
