Try this Savory Beef Stew with Roasted Vegetables recipe, or contribute your own.
Suggest a better descriptionpreparation 2 1/2 hrs 1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender. 2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender. 3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous. Nutrition information per serving: 374 calories 33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat (by calories from fat in beef) 82 mg cholesterol 4.9 mg iron 268 mg sodium * COOKFDN brings you this recipe with permission from: * Texas Beef Council ~- http://www.txbeef.org Posted to MM-Recipes Digest by "Tonya Stinson"
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 6 | ||
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Calories: 420 | ||
Calories from Fat: 160 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 82mg | 25 % | |
Sodium 218.9mg | 8 % | |
Potassium 1131.3mg | 30 % | |
Total Carbohydrate 31.7g | 9 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 27.2g | ||
Protein 32.9g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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