No-Fuss Beef Stew

No-Fuss Beef Stew

Have this no-fuss beef stew ready in 35 minutes using frozen vegetables. 4 servings (1 1/3 cups each)

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

4

servings

2
teaspoons olive oil
1 1/4
lb boneless beef top sirloin, trimmed of fat, cut into cubes
2
to 3 cloves garlic, finely chopped
1
cup water
1/3
cup all-purpose flour
1
can (10 1/2 oz) condensed beef consommé
1
cup frozen whole kernel corn
3
cups frozen broccoli cuts
1
cup chopped red bell pepper
  1. In 4-quart saucepan, heat oil over medium-high heat until hot. Cook beef and garlic in oil; cook, stirring occasionally, until beef is brown.
  2. In small bowl, beat water and flour with wire whisk until well blended. Add flour mixture, consommé and corn to meat mixture. Heat to boiling, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, about 3 minutes. Add broccoli and bell pepper; cook until thickened and vegetables are tender.
Makes 4 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Stews cook best and fastest in heavy pots, such as a cast-iron or aluminum Dutch oven. Brown meat first to develop flavor, then add other ingredients, cover and simmer rapidly.
Tip
Add leftover cooked potatoes or thawed precooked frozen cut-up potatoes with the other vegetables if you like.

Nutrition Information:

1 Serving (1 Serving (1 1/3 Cups))
  • Calories 330
    • (Calories from Fat 70),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 440mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 41g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 5 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.