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Beef Stew
(Serves 4)

¾ lb. boneless, lean beef round, cut into cubes
½ cup onions, chopped
1 small green pepper, seeded and chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
4 medium carrots, sliced
1 can (14½ oz.) beef broth (low sodium, defatted)
¼ cup evaporated nonfat milk
1 teaspoon paprika
2 tablespoons cornstarch
2 tablespoons sherry or red wine

Spray an unheated large skillet with nonstick spray. Over medium-high heat, sauté the beef, onions, green peppers and garlic until the beef is browned. Stir in the potatoes, carrots and broth. Bring to a boil, then reduce the heat. Cover and simmer about 30 minutes or until the meat is nearly tender. (Do not boil.) Stir in the milk and paprika. In a custard cup, stir together the cornstarch and sherry or wine until smooth. Then stir the cornstarch mixture into the beef mixture. Cook until slightly thickened and bubbly.

Calories
318
Protein (g)
32
Cholesterol (mg)
83
Fat (g)
8.4
Carbs (g)
28.4
Sodium (mg)
246



Calories from:
Fat
23.9%
Carbs
35.8%
Protein
40.3%

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