Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.

Jaime Harder
Recipe by Cooking Light October 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.

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  • Lycopene count: 11 milligrams per serving.

Nutrition Facts

329 calories; calories from fat 21%; fat 7.5g; saturated fat 2.6g; mono fat 3.3g; poly fat 0.4g; protein 31.1g; carbohydrates 33.3g; fiber 4.1g; cholesterol 51mg; iron 4.3mg; sodium 630mg; calcium 93mg.
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