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Soup: Beef and Vegetable Stew
This light stew emphasizes the vegetables rather than the beef.
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Get it now →Ingredients
1 tsp ground dried thyme
1 tbsp vegetable oil
2 cans beef broth
4 large carrots, shaved and cut into chunks
2 cloves garlic, peeled and minced
3/4 lb mushrooms, quartered
1 medium onion, peeled and coarsely chopped
1 lb parsnips, peeled and cut into chunks
1/2 lb baby red potatoes, quartered
1/4 cup tomato paste
1 lb turnips, peeled and quartered
24 fl oz dry red wine
1 cup all purpose flour
1 lb lean beef round, boneless
Instructions
1. Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.
2. Warm the oil in a large non-stick pot over medium-high heat.
3. Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.
4. Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
5. Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.
6. Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
7. Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.
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Get it now →Nutrition Facts
Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 344 kcal | ||
| Fat 5.13 g | ||
| Carbohydrate 40.76 g | ||
| Protein 19.31 g | ||
| Iron 150 mg | ||
| Calcium 73 mg | ||
| Cholesterol 33 mg | ||
| Monounsaturated Fat 2.25 g | ||
| Polyunsaturated Fat 0.9 g | ||
| Saturated Fat 1.19 g | ||
| Sodium 442 mg | ||
| Sugar 9.54 g | ||
| Potassium 1188 mg | ||
| Vitamin A 989 mcg | ||
| Vitamin C 442 mg | ||
| Fiber 6.8 g | ||
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