Cozy up to this beef stew when the weather turns cool.
Teal Ribbon Beef Stew
Description
Beef, onions, carrots, and broth. This recipe serves 8. It's a bit higher-calorie than many of our dishes, so take care to watch your portion size. Perfect for those fall and winter months.
Ingredients
Instructions
-
Cut the meat into two-inch cubes.
-
Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring often, for about 10 minutes.
-
Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with oat bran and stir to coat evenly.
-
Add the beef broth, red wine vinegar and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover tightly and simmer for one hour.
-
Chop the carrots. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Sprinkle with chopped parsley.
-
Serve with a side of shirataki noodles pan-heated with olive oil & salt to taste.
Servings 8
- Amount Per Serving
- Calories 529kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 1g5%
- Cholesterol 154mg52%
- Sodium 1228mg52%
- Potassium 994mg29%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 52g104%
- Vitamin A 181 IU
- Vitamin C 7 mg
- Calcium 5 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.