Nutrition Facts

• • Calories: 373
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 42mg
  • Sodium: 292mg
  • Carbohydrates: 43g
  • Fiber: 5g
  • Protein: 28g

Ingredients

• • 2 Tbsp canola oil
  • 1 lb stew beef, cut into 1-inch pieces
  • 5 large garlic cloves, minced
  • 2 cups reduced-sodium beef broth (gluten free if needed)
  • 3 1/2 cups water
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp dried thyme
  • 1 Tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 Tbsp trans fat free margarine
  • 2 lb russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 2 cups diced peeled carrots (1/2-inch pieces)
  • 1 cup chopped celery
  • 2 Tbsp chopped fresh parsley

Preparation

• • In a heavy large pot, heat oil over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add broth, water, tomato paste, sugar, thyme, Worcestershire sauce and bay leaf and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
  • Meanwhile, melt margarine in another large pot over medium heat.
  • Add potatoes, onion, carrots and celery. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer, uncovered, until vegetables and beef are very tender, about 40 minutes. Discard bay leaf. Tilt pan and spoon off fat. (Stew can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving.)
  • Transfer stew to serving bowl. Sprinkle with parsley and serve.

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