Healthy Beef Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 2 bay leaves
- 1/4 teaspoon pepper
- 2 cups water
- 2 teaspoons beef bouillon granules
- 1 tablespoon canola oil
- 2 tablespoons minced fresh parsley
- 1/4 cup cold water
- 3 tablespoons tomato paste
- 1 teaspoon garlic powder divided
- 3 cups cubed peeled potatoes
- 1 teaspoon dried thyme divided
- 1-1/2 pounds beef stew meat cut into 1-inch cubes
- 2 teaspoons dried basil divided
- 3 cups quartered peeled small onions
- 2 cups sliced carrots
- 6 tablespoons all-purpose flour divided
- Carbohydrate 12.4888295177376 g
- Cholesterol 0.12 mg
- Fat 2.74131861645296 g
- Fiber 2.07859225874581 g
- Protein 1.92133262022465 g
- Saturated Fat 0.275304398502512 g
- Serving Size 1 1 serving (152g)
- Sodium 343.759148542711 mg
- Sugar 10.4102372589918 g
- Trans Fat 0.118739908120482 g
- Calories 79 calories
Directions In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil over medium heat. Add the water, tomato paste, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender. Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings. Originally published as Herbed Beef Stew in Light & Tasty October/November 2002, p56
