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Autumn Beef Stew

Diet.Chef's picture
  Lean boneless round steak 1 1⁄2 Pound (1/2 Inch Thick)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Cranberry juice cocktail 1 Cup (16 tbs)
  Burgundy/Dry red wine 1⁄2 Cup (8 tbs)
  Beef bouillon granules 1 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Peeled seeded and chopped acorn squash 2 Cup (32 tbs)
  Sliced parsnips 2 Cup (32 tbs)
  Chopped parsley 2 Tablespoon

Trim fat from steak; cut steak into 1 -inch pieces.
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion and mushrooms; saute until tender.
Add steak, 2 1/2 cups water, and next 7 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes.
Add squash and parsnips; cover and simmer 35 to 40 minutes or until meat and vegetables are tender.
Ladle soup into individual bowls.
Sprinkle each serving with 3/4 teaspoon parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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