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Chunky Beef Stew Recipe
1 onion, chopped
4 portions top round steak, cut into 1" chunks (about 1 lb.)
2 cans (14oz each) low-fat reduced sodium beef broth
4 portions potatoes, peeledand cut into 1" chunks
1 lb baby carrots
2 celery stalks, sliced
2 TBSP. tomato paste
1/4 cup red wine (optional)
2 TBSP. fresh parsely, chopped
Lightly coat a large pot with cooking spray and place over med-high heat. Add onions and saute until tender.
Add beef chunks and saute until browned all all sides, about 6 minutes.
Add beef broth, potato chunks, carrots, celery, tomato, paste, and red wine. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer until the meat is tender, about 1 1/2 hours.
Ladle stew into bowls, dividing it into 4 portions. Sprinkle with parsley.
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