1. Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saute until browned, about 6 minutes. Place on a plate.
2. Add onions and mushrooms to pot; saute for 6 minutes. Add garlic; saute, stirring for I minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is .tender, about 1 1/4 hours. Skim off any foam.
3. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes.
4. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Per Serving: Calories 247 (19% from fat) Carbohydrates 30 g Protein 20 g Sodium 89 mg Fat 5 g Cholesterol 45 mg
|Serving Size: 1 Serving (381g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 49.9mg||15 %|
|Sodium 371.8mg||13 %|
|Potassium 952mg||25 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 24.6g|
|Protein 19.1g||27 %|
Powered by: USDA Nutrition Database
Calories per serving: 327
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