Serving Size: 1 1/2 cups | Serves: 5
Ingredients:
- 1 1/2 pounds stew meat (beef chuck)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup onion, chopped (1 medium onion)
- 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)
- 2 cups potatoes, chopped (2 medium)
- 1 teaspoon dried rosemary
- 1/4 cup water
- 2 tablespoons cornstarch
Directions:
- Heat a large stockpot over medium high heat. Spray with nonstick cooking spray. 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, rosemary. Cover with a lid. Cook for 45–60 minutes, or until meat is cooked to at least 160°F internal temperature.
- 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 Spend Smart. Eat Smart., spendsmart.extension.iastate.edu.
