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Classic Beef Stew

classic-beef-stew Photo: Romulo Yanes

Ingredients

  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried rosemary
  • Salt and pepper
  • 2 1/2 pounds trimmed beef stew meat, cut into 1 1/2-inch cubes
  • 3 large shallots, quartered lengthwise
  • 1 pound red potatoes (about 2 large), cut into 1-inch cubes
  • 6 medium carrots, cut into 2-inch chunks
  • 4 large ribs celery, cut into 2-inch lengths
  • 8 ounces shiitake mushrooms, trimmed and quartered
  • 1 14.5-oz. can diced tomatoes, with juice
  • 1 cup low-sodium chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation


1. In a slow cooker, combine cornstarch, rosemary and 1/4 tsp. each salt and pepper. Add beef and toss to coat. Stir in shallots, potatoes, carrots, celery, mushrooms, tomatoes, chicken broth and Worcestershire sauce. Cover and cook on low until meat and vegetables are tender, 5 to 6 hours.

2. Using a slotted spoon, transfer beef and vegetables to bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over meat; discard fat. Sprinkle with parsley and serve.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 8 (serving size: 1 1/2 cups beef and vegetable mixture, 1/4 cup sauce)

Nutritional Information

Calories per serving: 302
Fat per serving: 7g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 35g
Carbohydrate per serving: 26g
Fiber per serving: 5g
Cholesterol per serving: 91mg
Iron per serving: 5mg
Sodium per serving: 290mg
Calcium per serving: 78mg