Don’t worry, this stew isn’t for only moms, but it’s sure to taste as good as the one you grew up with. This is a great recipe for a Sunday afternoon while you’re home doing the laundry. You’ll have a great dinner and plenty of leftovers, which are…
just as good, if not better.
- 1 tablespoon oat flour (whole-grain)
- 1/8 teaspoon garlic (power)
- 1/8 teaspoon salt (plus more to taste)
- 1 pinch ground black pepper (plus more to taste)
- 1 pound top round steak (cut into 1″ cubes)
- 2 teaspoons virgin olive oil (extra-)
- 8 ounces button mushrooms (each halved)
- 1 onion (cut into bite-size pieces)
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 2 cans lower sodium fat free beef broth (14 ounces each)
- 2 large carrots (peeled and cut into bite-size pieces)
- 1 pound sweet potatoes (peeled and cut into 1″ cubes)
- In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.
- Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
- Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently.
|Calories360Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.