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Savory Braised Beef

Total Time

Prep: 10 min. Cook: 2 hours 5 min.


2 servings

FOR the first time in 23 years, I'm again cooking for two. It's quite an adjustment, but I'm getting adept at making the changes. But my husband and I enjoy this delicious dish—with meat, potatoes and vegetables, it's a meal in itself. —Eva Knight Nashua, New Hampshire


  • 1/2 pound boneless beef chuck roast
  • 3/4 cup water
  • 1 small apple, thinly sliced
  • 1 small onion, thinly sliced
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 4 small new potatoes, halved
  • 2 cabbage wedges (about 2 inches thick)
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons water


  1. Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours.
  2. Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes.

Nutrition Facts

1 each: 401 calories, 13g fat (0 saturated fat), 101mg cholesterol, 560mg sodium, 46g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fruit.

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