Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 pound cubed beef stew meat
- •salt and ground black pepper to taste
- •1 medium potato, peeled and cubed
- •2 medium carrots, chopped
- •3 stalks green onions, or more to taste, chopped
- •1 cup milk
- •1 cup warm water
- •1 ½ teaspoons beef bouillon granules
- •2 tablespoons all-purpose flour, or more as needed
- •¼ cup dry white wine (Optional)
- •1 ½ teaspoons Worcestershire sauce
- •¼ teaspoon garlic powder, or to taste
- •¼ teaspoon onion powder, or to taste
- •¼ teaspoon dried cilantro, or to taste
- •¼ teaspoon dried rosemary, or to taste
- •1 head broccoli, cut into florets
Instructions
- Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
- Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
- Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
- Serve sauce inside or on top of crepes.
Nutritional Facts
Per 4 servings
- Calories: 447
- Carbohydrate: 25g
- Fat: 27g
- Fiber: 4g
- Protein: 27g
Related Recipes
Instant Pot Beef And Barley Soup
Classic, Hearty Beef Stew
Red Wine-Marinated Beef Stew
Shredded Beef Tostadas
Crepes with Spinach, Bacon and Mushroom Filling
Instant Pot® Beef Bourguignon
Buffalo Veggie Quinoa Meatloaf
Sausage, Garlic, and Rosemary Crepe Filling
Whole30®-Friendly Beef and Vegetable Soup
Crock Pot Chili
Got No Beef Stew
