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Steak Tomato Stew

Diet.Chef's picture
  Beef round steak 3⁄4 Pound, trimmed of fat and cubed
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Carrots 3 Medium, sliced 1/2 inch thick
  Water 3⁄4 Cup (12 tbs)
  Instant beef bouillon granules 1 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Canned tomatoes 7 1⁄2 Ounce, cut up (1 Can)
  Pearl onions/1 can, 8 ounce peeled small whole onions, drained 9
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Cold water 1 Tablespoon
  Cornstarch 2 Teaspoon

In medium saucepan brown half the meat and the garlic in hot oil.
Remove from saucepan; brown remaining meat.
Return all meat to saucepan.
Stir in carrots, the 1/2 cup water, bouillon granules, basil, and thyme.
Simmer, covered, for 30 minutes.
Stir in undrained tomatoes, onions, and green pepper.
Simmer, covered, for 20 minutes more.
Combine the 1 tablespoon cold water and cornstarch; add to stew.
Cook and stirtill the stew mixture is thickened and bubbly.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1317 Calories from Fat 437

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 0.2 mg0.07%

Sodium 1682.9 mg70.1%

Total Carbohydrates 105 g35%

Dietary Fiber 10.9 g43.6%

Sugars 24.6 g

Protein 114 g228.3%

Vitamin A 646.9% Vitamin C 116.6%

Calcium 29.4% Iron 31.9%

*Based on a 2000 Calorie diet

Steak Tomato Stew Recipe