French Country Beef Stew
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Total Recipe Time: 2-1/2 to 3 hours
Makes 6 to 8 servings.
2-1/2 pounds beef stew meat, 1-inch pieces
2 cups water
1 package (.9 to 1.68 ounces) dry vegetable soup mix
1 pound asparagus, cut into 2-inch pieces
1 pound baby red-skinned potatoes, cut into quarters
8 ounces mushrooms, cut in half
2 tablespoons cornstarch dissolved in 1/4 cup water
Salt and pepper
|1.||Combine beef, water and soup mix in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
|2.||Add potatoes and mushrooms to stockpot; bring to a boil. Reduce heat; cover and simmer, covered 10 minutes. Stir in asparagus; continue cooking, covered, 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in cornstarch mixture; bring to a boil. Cook 1 minute, stirring occasionally. Season with salt and pepper, as desired.
Nutrition information per serving, 1/6 of recipe: 297 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 421 mg sodium; 23 g carbohydrate; 3.9 g fiber; 31 g protein; 10.4 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 5.1 mg iron; 30.9 mcg selenium; 7.1 mg zinc; 133.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Nutrition information per serving, 1/8 of recipe: 223 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 316 mg sodium; 17 g carbohydrate; 2.9 g fiber; 23 g protein; 7.8 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 3.8 mg iron; 23.2 mcg selenium; 5.3 mg zinc; 100.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.