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Beef Stew for Two

Beef Stew for Two
HERE’S an easy stew that’s ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal.
2 ServingsPrep: 25 min. Cook: 1 hour

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme, divided
  • 3/4 pound beef cubed steaks, cubed
  • 1 tablespoon canola oil
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup beef broth
  • 1 small potato, peeled and cubed
  • 1/2 small onion, cut into wedges
  • 1/2 cup sliced fresh carrots
  • 1/3 cup chopped sweet red pepper
  • 1 teaspoon onion soup mix
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas

Directions

  • In a large resealable plastic bag, combine flour and 1/4 teaspoon
  • thyme. Add beef, a few pieces at a time, and shake to coat.
  • In a large skillet, brown meat in oil on all sides. Add the water,
  • tomato sauce, broth, potato, onion, carrots, red pepper, soup mix,
  • Worcestershire sauce, rosemary, garlic powder, pepper and remaining
  • thyme.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir
© Taste of Home 2013

2 of 2

Beef Stew for Two (continued)

Directions (continued)

  • in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
  • Yield: 2 servings.
Nutrition Facts: 2-1/2 cups equals 465 calories, 13 g fat (2 g saturated fat), 96 mg cholesterol, 987 mg sodium, 40 g carbohydrate, 6 g fiber, 46 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013