Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 pound cubed beef stew meat, trimmed
- •1 onion, thinly sliced
- •1 (6 ounce) can tomato paste
- •1 (14.5 ounce) can low fat, low sodium beef broth
- •3 potatoes, cubed
- •1 cup chopped carrots
- •1 teaspoon dried thyme
- •0.25 teaspoon crushed red pepper flakes
- •1 sprig fresh rosemary
- •1 bay leaf
- •10 ounces button mushrooms, quartered
- •1 (10 ounce) package frozen green peas, thawed
Instructions
- Gather all ingredients.
- Heat oil in a large pot over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes; remove meat and set aside.
- Add onion and tomato paste to the same pot; cook and stir until onion is tender, about 5 minutes.
- Return beef to the pot; stir in beef broth. Reduce heat to low, cover, and simmer until meat is tender, about 1 to 1 1/2 hours.
- Add potatoes, carrots, thyme, crushed red pepper flakes, rosemary, and bay leaf; simmer, covered, for 45 minutes, adding some water if stew gets too thick.
- Add mushrooms and peas; cook and stir until heated through, about 10 to 15 minutes.
- Remove rosemary sprig and bay leaf before serving. Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 367
- Carbohydrate: 37g
- Fat: 11g
- Fiber: 8g
- Protein: 31g
- Sugar: 10g
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