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Winter Beef Stew Recipe

Photo by: Taste of Home

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too—I can put it in the oven and practically forget about it."

This recipe is:

Healthy

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6 Servings
Prep: 40 min. Cook: 2-1/2 hours

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons canola oil
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strips, cooked and crumbled

Directions

In a Dutch oven, cook the meat, chopped onion and garlic in oil over medium-high heat until meat is browned on all sides; drain. Add the potatoes, carrots, quartered onions and mushrooms. In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.
Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 364 calories, 9 g fat (3 g saturated fat), 79 mg cholesterol, 544 mg sodium, 39 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1-1/2 starch.

Winter Beef Stew published in Light & Tasty December/January 2005, p20

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Ingredients