How to make it

  • In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add
  • the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.
  • Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water
  • to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for
  • about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms,
  • onion, garlic, and thyme. Cook for about 10 minutes or until the onion is tender, stirring
  • occasionally with a wooden spoon and scraping any browned bits from the pan bottom.
  • Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce
  • the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.
  • Add the potatoes. Cook for another 45 minutes, or until the beef is fork tender. Season with
  • additional salt and pepper. Serve your beef stew immediately.
  • Per serving: 275 calories, 31 g protein, 29 g carbohydrates, 6 g fat (2 g saturated), 50 mg
  • cholesterol, 6 g fiber, 583 mg sodium

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