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Recipes - Heres the Beef Stew Recipe

Recipe Name

Here's the Beef Stew

Submitted by Gloriamong
Recipe Description Adapted from Heidi Murkoff's recipe in Eating Well When You're Expecting
Quantity 1 Quantity Unit Pot Servings  
Prep Time (minutes) 30 Cook Time (minutes) 180 Ready In (minutes) 210
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
poundsstew meat, lean
1
tablespoonolive oil
1
largeOnion, chopped
6
clovesgarlic minced
4
cupsbroth, Beef, fat free
5
plum tomatoesTomatoes, chopped
2
tablespoonstomato paste
2
tablespoonsbalsamic vinegar
4
teaspoonsthyme, dry, ground
2
teaspoonsrosemary, dried
4
cups strips or slicesCarrots, raw (baby carrots)
32
ouncesred potatoes (six new) (cut into 1 in cubes)
2
cups pieces or slicesMushrooms, Sliced-package
2
cupsgreen beans,canned
1/2
tablespoonparsley, minced fresh
Steps
Sequence Step
1Season the beef with salt and pepper. Coat a large saucepan with cooking oil spray. Add the olive oil and place over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, 5-7 minutes. Remove the beef and set aside.
2Add the onions and garlic to the saucepan and cook until the onion is very soft, about 10 minutes.
3Return the beef and any juices to the pan. Add the beef broth, tomatoes, tomato paste, vinegar, 2 tsp of the thyme, and the rosemary. Let come to a boil. Reduce the heat to medium-low, cover the pan, and let simmer until the beef is almost tender, about 1 hour.
4Add the carrots, potatoes and mushrooms to the pan. Let simmer, uncovered, until the meat is very tender and the stew is slightly thickened, about 45 minutes.
5Add the green beans (or sugar snap peas), the remaining 2 tsp thyme, and the parsley. Cover and let simmer until the green beans are heated through, about 5 minutes. The stew can be refrigerated, covered, for up to 3 days.






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