This variation of beef stew is hearty, easy to make and low in fat. You can interim venison for the beef. If you want to stretch out the recipe, purpose serving more than cooked noodles.
The ingredient of Beef and Vegetable Stew
The instruction how to make Beef and Vegetable Stew
- sever any bits of fat from the meat. Heat the oil in a large pot more than medium high heat. Saute the meat in the oil for 10 minutes, or until browned concerning all sides. separate meat and set aside.
- amass the onion and tomato glue gum to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining when the onion and tomato cement mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- build up the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for unconventional 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and inherit stew to heat through, just about choice 10 to 15 minutes. cut off surgically remove bay leaf and rosemary sprig to the lead serving.
Nutritions of Beef and Vegetable Stewcalories: 367.1 calories
carbohydrateContent: 36.9 g
cholesterolContent: 64.9 mg
fatContent: 11.1 g
fiberContent: 7.5 g
proteinContent: 31.1 g
saturatedFatContent: 3.5 g
sodiumContent: 369.8 mg
sugarContent: 9.7 g