Mac’s Hearty Beef Stew

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Who doesn’t love the hearty winter meals they had as a child? This is a great one-pot meal that takes a family classic and makes it absolutely healthy without losing taste. Serves 4.

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Recipe Ingredients

  • 2 tablespoons whole wheat unbleached flour
  • 1 teaspoon each of dried rosemary, sage and thyme, chopped finely
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 8 ounces lean beef steak in ¾ inch cubes
  • 1 cup beef broth, low-sodium
  • 3 medium carrots, sliced ½ inch thick
  • 1 medium onion, chopped
  • 2 stalks celery, sliced ½ inch thick with leaves
  • 1 medium potato in ¾ inch cubes
  • 3 cloves garlic, finely chopped
  • 1 cup mushrooms, quartered
  • 1 14.5 ounce can diced tomatoes, low-sodium
  • ¼ cup nonfat milk
  • 2 tablespoons cornstarch

Recipe Directions

  1. Combine flour, rosemary, sage, thyme, and pepper in a plastic bag. Add beef and shake to coat. Reserve any excess flour mixture.
  2. Heat oil in stew pot at medium heat and brown beef on all sides, about 5 minutes. Remove beef from pot.
  3. Deglaze pot with ¼ cup of beef stock. Add carrots, onions, celery, potato, garlic, mushrooms and remainder of stock. Simmer 15 minutes.
  4. Return beef to pot with vegetables, add tomatoes and simmer 10 minutes or until vegetables are cooked, but still firm.
  5. Combine milk, reserved flour and cornstarch. Add mixture to pot and simmer until sauce thickens, about 5 minutes. Serve.
Per serving: 319 calories, 26 gm protein, 34 gm carbohydrate, 9 gm fat, 3 gm sat fat, 5 gm mono fat, 56 mg cholesterol, 6 gm fiber, 211 mg sodium
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THE SEASONED COOK If you have a mortar and pestle, use it to grind the herbs instead of chopping them.  Time saver: make this dish ahead and heat it up for dinner.

3 Comments

  • This is my favorite, go-to recipe for beef stew, it’s absolutely delicious and easy (which is essential!) Best of all, you can add or subtract the ingredients to match what you have on hand in the refrigerator, so you don’t have to worry about exact ingredients. Every time I make this, it’s a little different but always yummy, and my family raves!

  • Gail says:

    What a great recipe! I made it last night for dinner, and added some kale that I had (I seem to be adding that to everything these days). Then I reheated it today for lunch and it was even better after sitting in the refrigerator for a day. The sauce is the most wonderful I’ve ever made.

  • Susan says:

    What a great idea — thanks for sharing!

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