Beef and Vegetable Stew
This light stew emphasizes the vegetables rather than the beef.
||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.
There are 344 calories in 1 serving of Beef and Vegetable Stew.
Calorie split: 16% fat, 57% carbs, 27% protein.
Amount Per Serving
% Daily Values*
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