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Savory Beef Stew

Heart.Foods's picture
Ingredients
  Vegetable oil spray 1
  Lean beef stew meat 2 1⁄2 Pound, cut into chunks
  Vegetable oil 2 Tablespoon (Acceptable)
  Finely chopped onion 1 Cup (16 tbs)
  Thyme 1 Teaspoon
  Marjoram 1 Teaspoon
  Bay leaf 1 , broken into half
  Beef broth 5 1⁄2 Cup (88 tbs) (Homemade / Commercial Low Sodium Variety)
  Red potatoes 1 Pound, unpeeled, cut into chunks
  Sliced carrots 2 Cup (32 tbs)
  Mushrooms 8 Ounce, quartered (1 Package)
  Diced red bell pepper 1 Cup (16 tbs)
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Beef broth 2 Cup (32 tbs) (Homemade / Commercial Low Sodium Variety)
  Cornstarch 6 Tablespoon
  No salt added tomato paste 1⁄4 Cup (4 tbs)
  Italian herb seasoning 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 3⁄4 Teaspoon
Directions

Preheat broiler.
Lightly spray a broiler pan with vegetable oil.
Arrange meat in pan.
Broil close to heat 15 to 20 minutes, or until meat is brown, turning to brown all sides.
Place oil in a large nonstick stockpot.
Add onion and saute until translucent.
Add meat and any pan juices plus 1 teaspoon thyme, marjoram, bay leaf and 5 1/2 cups of the broth.
Cover and simmer 1 1/2 hours, or until meat is tender.
Stir in potatoes, carrots and mushrooms.
Cover and simmer 30 minutes.
Add bell pepper and green onion.
In a bowl, combine remaining 2 cups broth, cornstarch, tomato paste, 1 teaspoon thyme, Italian herb seasoning, salt and pepper.
Stir to mix well and pour into stew.
Increase heat setting to high and bring to boil.
Reduce heat, remove bay leaf and serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef

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