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Recipe Summary

Yield:
5 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine meat and flour in a heavy-duty, zip-top plastic bag; seal bag, and shake well to coat meat.

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  • Coat a Dutch oven with cooking spray. Place over medium-high heat until hot; add meat mixture, and cook until meat is browned, stirring often. Stir in onion; cook until tender, stirring often. Add broth and next 4 ingredients; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato and carrot; cover and cook 15 to 17 minutes or until vegetables are tender.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

307 calories; calories from fat 12%; fat 4.1g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.3g; protein 25.4g; carbohydrates 38g; cholesterol 52mg; sodium 237mg.
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