Beef and Veal: Beef and Veal Casseroles: Beef Stew

A traditional beef and potato stew.

Author: CalorieKing
Date: April 09, 2013

Serves: 4 person(s)
Yield: 4 x approx. 2-cup servings

Preparation Time: 20 mins
Cooking Time: 1 hrs

Ingredients:

    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:

    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.

Microwave Directions:

    (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.

Nutritional Information
(Per Serving)

Calories:436 cals
Kilojoules:1,822 kJ
Fat:8.2 g
Carbohydrates:35.1 g
Protein:44.7 g
Cholesterol:94.0 mg
Sodium:615 mg
Saturated Fat:2.7 g
Fiber:5.5 g
Calcium:61.0 mg
Total Sugars:7.7 g

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