Serving Size: 1 1/2 cups | Serves: 5
- 1 1/2 pounds stew meat (beef chuck)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup onion, chopped (1 medium)
- 1 teaspoon garlic powder
- 1 can (14.5 ounces) reduced sodium beef broth
- 2 cups carrots, chopped (4 large carrots)
- 1 cup celery, chopped (2 large stalks celery)
- 2 cups potatoes, chopped (2 medium)
- 1 teaspoon dried rosemary
- 1/4 cup water
- 2 tablespoons cornstarch
- Spray a large stockpot with nonstick cooking spray. Heat stockpot over medium high heat. Add stew meat. Sprinkle salt and ground black pepper over the meat. Cook and stir for 3 minutes.
- Add onion and garlic powder. Cook and stir for 2 minutes.
- Reduce heat to medium. Add broth, carrots, celery, potatoes, and rosemary. Cover with a lid. Cook for 45–60 minutes, or until meat is tender.
- Stir together water and cornstarch. Add to stew. Stir until thickened (1–2 minutes).
Nutrition information per serving:
280 calories, 6g total fat, 2.5g saturated fat, 0g trans fat, 85mg cholesterol, 430mg sodium, 23g total carbohydrate, 4g fiber, 5g sugar, 33g protein
This recipe is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit spendsmart.extension.iastate.edu