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Lean Beef Stew - Recipes
Lean Beef Stew - Recipes

Lean Beef Stew
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Prep Time: 20 minutes Cook Time: 2 hours, 20 minutes Total Time: 2 hours, 40 minutes Servings: 4-6


1 tbsp olive oil

3/4 pound lean stewing beef

1 large celery stalk, chopped

1 yellow onion, chopped

2 large carrots, chopped

2 medium potatoes, cut into chunks

1 14.5-ounce can fat-free, reduced sodium beef broth

1 14.5-ounce can crushed tomatoes

1 tbsp Worcestershire sauce

2 tbsp mixed dried herbs

1 cup butternut squash

1 cup rutabaga chunks

1 cup green beans

1 tbsp cornstarch dissolved in 1/4 cup water


In a large Dutch oven, heat oil on medium-high. Brown the beef, stirring occasionally. Transfer browned beef to a plate.

Add celery, onion and carrots to Dutch oven and cook until onion is softened. Return beef to the pot. Stir in broth and tomatoes, Worcestershire sauce and herbs. Bring to a boil, then reduce heat, cover and simmer for an hour and a half. Add potatoes and rutabaga. Simmer gently for 20 minutes; add squash and green beans and simmer for 15 minutes more. Thicken the sauce if you wish by using a tablespoon of cornstarch dissolved in 1/4 cup of water. If so, cook stew for a further 3-5 minutes.

Per Serving: Calories 321, Calories from Fat 67, Total Fat 7.5g (sat 1.6g), Cholesterol 45mg, Sodium 398mg, Carbohydrate 38.5g, Fiber 9.6g, Protein 24.9g


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