Beef and Vegetable Stew
This light stew emphasizes the vegetables rather than the beef.
Servings: 8
Average Rating: Average FatSecret member ranking
  1. Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.
  2. Warm the oil in a large non-stick pot over medium-high heat.
  3. Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.
  4. Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
  5. Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.
  6. Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
  7. Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.
Nutrition summary
There are 344 calories in 1 serving of Beef and Vegetable Stew.
Calorie split: 16% fat, 57% carbs, 27% protein.
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