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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