Options

Format:
Include:
PRINT

Classic Beef Stew

Health NOVEMBER 2013

  • Yield: Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)
  • Cook time:6 Hours
  • Prep time:20 Minutes

Ingredients

  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried rosemary
  • Salt and pepper
  • 2 1/2 pounds trimmed beef stew meat, cut into 1 1/2-inch cubes
  • 3 large shallots, quartered lengthwise
  • 1 pound red potatoes (about 2 large), cut into 1-inch cubes
  • 6 medium carrots, cut into 2-inch chunks
  • 4 large ribs celery, cut into 2-inch lengths
  • 8 ounces shiitake mushrooms, trimmed and quartered
  • 1 14.5-oz. can diced tomatoes, with juice
  • 1 cup low-sodium chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce. Cover and cook on low until meat and vegetables are tender, 5 to 6 hours.

2. Using a slotted spoon, transfer beef and vegetables to bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat. Sprinkle with parsley and serve.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 7g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35g
  • Carbohydrate: 26g
  • Fiber: 5g
  • Cholesterol: 91mg
  • Iron: 5mg
  • Sodium: 290mg
  • Calcium: 78mg
advertisement

Go to full version of

Classic Beef Stew recipe

advertisement