Beef and Vegetable Stew

This variation of beef stew is hearty, easy to make and low in fat. You can temporary stand-in venison for the beef. If you lack to stretch out the recipe, point toward serving beyond cooked noodles.

The ingredient of Beef and Vegetable Stew

The instruction how to make Beef and Vegetable Stew

1. sever any bits of fat from the meat. Heat the oil in a large pot more than medium high heat. Saute the meat in the oil for 10 minutes, or until browned on the subject of with reference to all sides. Remove meat and set aside.
2. amass the onion and tomato paste to the pot and saute on top of higher than medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along as soon as the beef broth, combining considering the onion and tomato glue gum mixture. shorten heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
3. amass the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for out of the ordinary 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
4. Finally, add the mushrooms and the peas and inherit stew to heat through, very nearly another 10 to 15 minutes. separate bay leaf and rosemary sprig to the lead serving.

Nutritions of Beef and Vegetable Stew

calories: 367.1 calories
carbohydrateContent: 36.9 g
cholesterolContent: 64.9 mg
fatContent: 11.1 g
fiberContent: 7.5 g
proteinContent: 31.1 g
saturatedFatContent: 3.5 g
servingSize:
sodiumContent: 369.8 mg
sugarContent: 9.7 g
transFatContent:
unsaturatedFatContent: