Beef Stew

Beef Stew

A traditional beef and potato stew.

Rating:

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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr

Yield: 4 x approx. 2-cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 3 cup water
  • 1 (1.4 oz) package reduced-sodium french onion soup mix
  • 1 tsp mixed herbs
  • 1 Tbsp tomato sauce
  • 1 cube reduced-sodium beef or bacon stock
  • 2 large potatoes, thinly sliced
  • 2 lb lean round steak, trimmed and cut into 2-inch cubes
  • 4 medium carrots, thinly sliced
  • 2 Tbsp oat bran
  • 3/4 cup canned green peas, drained

Directions: Standard directions Microwave directions

In a large saucepan, combine water, onion soup mix, herbs, tomato sauce, stock cube, potatoes, beef, and carrots.

Bring to a boil, then simmer for 60 minutes, stirring occasionally.

Add oat bran and peas to casserole; stir through. Continue to simmer for a few minutes until stew is thickened.

(FOR MICROWAVE METHOD: For even cooking, cut meat and vegetables to a uniform shape and size.)

In a large casserole dish, combine water, onion soup mix, herbs, tomato sauce, stock cube, potatoes, beef, and carrots.

Heat covered at MEDIUM 25 minutes. Then heat covered at MEDIUM-LOW 30 minutes or until beef and vegetables are tender.

Add oat bran and peas to casserole; stir to mix. Heat, at MEDIUM-LOW 4 to 5 minutes, or until stew is thickened, stirring once.