Is Lean Beef Stew Healthy?

Servings: Makes 4
Nutrition information per serving:

3/4 Pound

Lean beef stew meat

4 Cups

Water

3 Medium

Onions, halved

3 Medium

Carrots, peeled

2

Parsnips, peeled

1 Small

Turnip

2 Medium

Potatoes

2 Stalks

Celery, cut into chunks

1 Cup

Frozen peas

1/4 Cup

Fresh parsley, chopped

2 Tablespoons

All-purpose flour

1 Tablespoon

Orange peel, grated

1 Tablespoon

Instant beef bouillon granules

1 Teaspoon

Dried thyme, crushed

1/2 Teaspoon

Dried oregano, crushed

1/4 Teaspoon

Pepper

1

Bay leaf

Vegetable cooking spray

  1. Trim all excess fat from beef and discard. Cut beef into 1 inch pieces. Spray a large, heavy saucepan with nonstick spray. Heat pan over medium-high heat, add beef and cook, stirring until brown on all sides. Remove from heat.
  2. Carefully add water and scrape up any brown bits on the bottom of the pan. Add onions, orange peel, bouillon granules, thyme, oregano, pepper and bay leaf. Return to heat, cover and simmer for 1 hour.
  3. Cut carrots, parsnips, and turnips into ? inch pieces. Add carrots, turnips, parsnips, potatoes, and celery to beef mixture and simmer for 20 minutes. Add peas and parsley, cover and cook 5 minutes more.
  4. With a slotted spoon, remove the meat and vegetable from broth. Cover and keep warm. Mix the flour with ? cup of cold water until smooth, stir into broth. Cook and stir until thickened and bubbly. Return meat and vegetable to broth and heat through.

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