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Beef and Vegetable Stew
This light stew emphasizes the vegetables rather than the beef.
1 tsp ground dried thyme
1 tbsp vegetable oil
2 <span class="measurestring" title="can (14 oz), ready-to-serve">cans</span> beef broth
4 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrots, shaved and cut into chunks
2 cloves garlic, peeled and minced
3/4 lb mushrooms, quartered
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, peeled and coarsely chopped
1 lb parsnips, peeled and cut into chunks
1/2 lb baby red potatoes, quartered
1/4 cup tomato paste
1 lb turnips, peeled and quartered
24 fl oz dry red wine
1 cup all purpose flour
1 lb lean beef round, boneless
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.
Warm the oil in a large non-stick pot over medium-high heat.
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.
Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
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.
Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.
in 1 serving of Beef and Vegetable Stew.
, 57% carbs, 27% protein.
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