Recipes Hearty Vegetable and Beef Stew (Soups, Entree)

Number of Servings
    • 3/4 lb. boneless, lean chuck roast, trimmed of fat and cut into 1/2-in. cubes
    • (2) 14 1/4-oz. cans fat-free beef broth
    • 2 tsp. olive oil, divided
    • 1 large onion, sliced
    • 1/3 cup tomato paste
    • 3 garlic cloves, minced
    • 3 cup cubed carrots
    • 3 cup cubed red potatoes
    • 2 1/2 cups quartered mushrooms
    • 1/2 cup red cooking wine
    • 1/4 tsp. pepper
    • (1) 8-oz. can cut green beans
    • 2 tbsp. water
    • 1 tbsp. cornstarch
    • chopped fresh parsley (optional)



In medium saucepan, bring beef broth to boil. Boil 15 minutes or until reduced to 2 cups; remove from heat and set aside. In large Dutch oven, heat 1 teaspoon oil over medium-high heat. Add beef; brown on one side and remove from pan. Heat remaining oil in pan over medium-high heat; add onion, tomato paste and garlic; cook 5 minutes, stirring constantly. Return beef to pan; add reduced broth, carrots, potatoes, mushrooms, cooking wine, pepper and green beans. Bring to boil; cover, reduce heat and simmer 45 minutes or until vegetables are tender. In small bowl, combine water and cornstarch; stir well to remove lumps. Add to stew; bring to a boil and cook 1 minute, stirring constantly. Ladle 2 cups of stew into each soup bowl; garnish with parsley, if desired

Nutrition Information

422 Calories; 16g Fat (33.1% calories from fat); 28g Protein; 45g Carbohydrate; 8g Dietary Fiber; 49mg Cholesterol; 844mg Sodium