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Healthy Beef Stew

This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. —Dixie Terry, Goreville, Illinois
  • Total Time
    Prep: 10 min. Cook: 1-3/4 hours
  • Makes
    6 servings

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons dried basil, divided
  • 1 teaspoon dried thyme, divided
  • 1 teaspoon garlic powder, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups quartered peeled small onions
  • 2 cups sliced carrots
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 cup cold water

Directions

  • In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat.
  • In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
  • Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
  • Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1-1/2 cups: 336 calories, 11g fat (3g saturated fat), 71mg cholesterol, 512mg sodium, 34g carbohydrate (0 sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

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