Taste of Home
Healthy Beef Stew
TOTAL TIME: Prep: 10 min. Cook: 1-3/4 hours
YIELD: 6 servings.
This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. —Dixie Terry, Goreville, Illinois
Ingredients
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6 tablespoons all-purpose flour, divided
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1 teaspoon paprika
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1/4 teaspoon pepper
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1-1/2 pounds beef stew meat, cut into 1-inch cubes
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1 tablespoon canola oil
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3 tablespoons tomato paste
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2 cups water
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2 teaspoons beef bouillon granules
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2 teaspoons dried basil, divided
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1 teaspoon dried thyme, divided
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1 teaspoon garlic powder, divided
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2 bay leaves
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3 cups cubed peeled potatoes
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3 cups quartered peeled small onions
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2 cups sliced carrots
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2 tablespoons minced fresh parsley
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1/4 teaspoon salt
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1/4 cup cold water
Directions
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1.
In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat.
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2.
In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
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3.
Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
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4.
Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1-1/2 cups: 336 calories, 11g fat (3g saturated fat), 71mg cholesterol, 512mg sodium, 34g carbohydrate (0 sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.
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