12 Servings
vegetable oil spray
2 1/2 pounds lean beef stew meat
2 tablespoons
acceptable margarine
1 cup finely chopped onions
1 teaspoon thyme
1 teaspoon
marjoram
1 bay leaf, broken in half
5 1/2 cups homemade beef broth
1 pound
red potatoes, unpeeled, cut into chunks
2 cups sliced carrots
8 ounces mushrooms,
quartered
1 cup diced red bell peppers
1/2 cup thinly sliced green onions
2
cups homemade beef broth
6 tablespoons cornstarch
2 ounces no-salt-added tomato
paste
1 teaspoon thyme
1 teaspoon Italian herb seasoning
1/2 teaspoon salt
3/4
teaspoon freshly ground black pepper
Preheat broiler. Lightly spray a broiler pan with vegetable oil.
Arrange
meat in a pan. Broil close to heat 15 to 20 minutes, or until meat is brown, turning
to brown all sides.
Place oil in a large nonstick stockpot. Add onion and sauté'
until translucent. Add meat and any pan juices plus 1 teaspoon thyme, marjoram, bay
leaf and 5 1/2 cups of the broth. cover and simmer 1 1/2 hours, or until meat is
tender. Stir in potatoes, carrots and mushrooms. Cover and simmer 30 minutes. Add
bell pepper and green onion.
In a bowl, combine remaining 2 cups broth, cornstarch,
tomato paste, 1 teaspoon thyme, Italian herb seasoning, salt and pepper. Stir to
mix well and pour into stew. Increase heat setting to high and bring to boil. Reduce
heat, remove bay leaf and serve hot.
Amount Per Serving
Calories 348 Calories from Fat 179
Percent Total Calories
From:
Fat 52% Protein 27% Carb. 22%
Nutrient Amount per Serving Value
Total Fat 20 g 31%
Saturated Fat 7 g 36%
Cholesterol 70 mg 23%
Sodium 666 mg 28%
Total Carbohydrate 19 g 6%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 23 g
Vitamin A 117% Vitamin C 46% Calcium 0% Iron 22%
