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Quick Beef Stew

Prep: 20 min, Cook: 25 min.

  • 1/2 cup dried porcini mushrooms, or other dried mushrooms
  • 1-1/2 Tbs. olive oil
  • 1-1/4 lbs. chuck steak cubes, cut into 1-1/2 inch pieces
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 3/4 lb. potatoes, peeled and cut into small dice
  • 6 carrots, peeled and thinly sliced
  • 1-3/4 cups Italian style peeled tomatoes, coarsely chopped
  • 1/3 cup beef stock
  • 1 clove garlic, minced
  • 3/4 tsp. rosemary
  • 1 Tbs. all purpose flour
  • 2 Tbs. cold water
  • 10 ounces frozen French cut green beans, thawed
  • 4 white pitas, warm

    Cover mushrooms with hot water and let soak 15 minutes. Drain through a sieve, reserving 1/2 cup liquid. Set mushrooms aside. In a large, heavy non-stick skillet, heat half the oil over medium high heat. Sauté beef 3-4 minutes, stirring frequently until browned. Transfer beef to a plate and set aside. Add remaining oil to skillet and sauté onion, celery, potatoes, carrots, mushrooms and mushroom soaking liquid about 5 minutes, stirring frequently until vegetables are tender. Add meat, tomatoes, stock, garlic and rosemary. Season with salt and pepper to taste. Bring to a boil. Combine flour and cold water in jar with tight fitting lid. Shake vigorously to mix. Stir into stew. Bring to a boil. Add green beans. Reduce heat to medium low. Simmer 7 minutes or until slightly thickened. Serve with pita bread.

    Per serving: calories 829, fat 34.5g, 37% calories from fat, cholesterol 106mg, protein 45.2g, carbohydrates 85.6g, fiber 13.0g, sugar 14.1g, sodium 738mg, diet points 17.4.

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