Nutritious Beef Stew Food

HEART HEALTHY BEEF STEW

Heart Healthy Beef Stew image

This comes from a Heart healthy cookbook distributed from our local hospital. While this is somewhat different from your normal stew recipe, it is equally as good.

Provided by mommyoffour

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon pepper
2 stalks celery
2 medium garlic cloves, minced
2 medium carrots
20 ounces lean top round roast
1 cup green beans
2 medium potatoes, without skin
2 cups low sodium beef broth
28 ounces low-sodium tomatoes
3/4 medium onion
1/2 lb mushroom, sliced
1 tablespoon Worcestershire sauce
nonstick cooking spray

Steps:

Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
Cut roast into 1 1/2 inch cubes.
Season with the pepper.
add to pot and brown for 4 - 5 minutes.
Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
Bring to boil.
Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
Cover and simmer until tender about 45 minutes.
Dice peeled potatoes and add to pot.
Add more water if needed.
Simmer until tender, about 45 minutes.

Nutrition Facts : Calories 267.7, Fat 8, SaturatedFat 3, Cholesterol 65.2, Sodium 130.3, Carbohydrate 24.7, Fiber 4.8, Sugar 7.1, Protein 25.3

HEALTHIER SLOW COOKER BEEF STEW I

Healthier Slow Cooker Beef Stew I image

This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!

Provided by MakeItHealthy

Categories Soups, Stews and Chili Recipes Stews Beef

Time 10h50m

Yield 6

Number Of Ingredients 15

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups reduced-sodium beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
¾ pound butternut squash, peeled and cut into small chunks
½ head escarole, washed and torn into bite-sized pieces

Steps:

Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 39.1 g, Cholesterol 83.5 mg, Fat 21.3 g, Fiber 7.4 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 340.8 mg, Sugar 5.8 g

HEALTHY BEEF STEW

Healthy Beef Stew image

This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1/4 teaspoon pepper
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 tablespoons tomato paste
2 cups water
2 teaspoons beef bouillon granules
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1 teaspoon garlic powder, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups quartered peeled small onions
2 cups sliced carrots
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 cup cold water

Steps:

In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 336 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 512mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges