Beef Stew

beef stew

Ingredients:

  • 3 lbs Lean Sirloin – all visible fat cut off
  • ½ cup whole wheat flour
  • 2 T olive oil
  • 15 oz V-8 – light
  • 16 oz fat free/reduced salt beef broth
  • 2 cups water
  • 2 Large Onions
  • 2 Idaho potatoes – large
  • 2 Sweet Potatoes – large
  • 6 Carrots
  • 1 Package Celery
  • 1 package parsnips
  • ¼ cup A-1 sauce
  • ¼ Worchestire sauce
  • S & P

Directions:

  1. Trim all visible fat off of meat and cube into bite size pieces
  2. Dredge in whole wheat flour and salt and pepper
  3. In a large Dutch oven brown beef pieces in olive oil – careful not to
  4. overcrowd the pan (may take a couple of batches)
  5. Cut all of the vegetables into bite size pieces – not too small or they will fall apart when you cook the stew 1/2″ chunks are ideal
  6. Add small amount of beef broth to the dutch oven to de- glaze the pan
  7. Add the meat, vegetables, and all of the liquids to the dutch oven
  8. Bring to a boil and then lower to a simmer
  9. Cook for 3-4 hours
  10. Best if made the day before and then re-heated at meal time

Print Molly’s Beef Stew recipe

Nutritional Information per Serving: 1 cup

  • Calories: 310.1
  • Fat: 5.9 grams
  • Fiber: 7.7 grams
  • Protein: 24.2 grams