Winter Beef Stew Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 1 cup chopped onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 cup tomato paste
- 2 bay leaves
- 2 teaspoons canola oil
- 2 medium onions quartered
- 1/2 cup minced fresh parsley
- 3 medium carrots cut into 1-inch pieces
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 cup unsweetened apple juice
- 1-1/2 pounds boneless beef chuck roast cut into 1-1/4-inch pieces
- 1-1/2 pounds small red potatoes cut into chunks
- 1/2 pound fresh mushrooms halved
- 1 bacon strip cooked and crumbled
- Carbohydrate 14.7826198468296 g
- Cholesterol 1.48783333333333 mg
- Fat 2.44928354019528 g
- Fiber 2.25718655361542 g
- Protein 3.12342934350979 g
- Saturated Fat 0.366014273382898 g
- Serving Size 1 1 serving (163g)
- Sodium 51.8478902201806 mg
- Sugar 12.5254332932142 g
- Trans Fat 0.217098839378567 g
- Calories 87 calories
Directions In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat. Cover and bake at 325degrees for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon. Yield: 6 servings. Originally published as Winter Beef Stew in Light & Tasty December/January 2005, p20 Nutritional Facts 1-1/2 cups equals 364 calories, 9 g fat (3 g saturated fat), 79 mg cholesterol, 544 mg sodium, 39 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
