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8 servings
Meal Types:
Main Dishes
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Beef and Vegetable Stew

This light stew emphasizes the vegetables rather than the beef.



  1. Trim the beef of all visible fat and cut into 1" cubes. Place the beef in a large bowl. Sprinkle the beef with the flour, turning to coat.
  2. Warm the oil in a large non-stick pot over medium-high heat.
  3. Working in batches, add the beef and cook, turning consistently for 3 to 5 minutes, until lightly browned. Remove with a slotted spoon and place in a bowl. Pat with paper towels to remove excess fat.
  4. Add the onion and garlic to the pot. Cook, stirring frequently, for 6 to 7 minutes, or until the onion is tender.
  5. Stir in the wine, beef broth, tomato paste, and thyme. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. Bring to a boil.
  6. Return the beef to the pot. Partially cover and simmer for 1 hour, or until the beef is tender.
  7. Add the turnips, potatoes, carrots, and parsnips and simmer for 30 minutes. Add the mushrooms and simmer for 20 minutes. Season to taste.
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7 pts per serving
27 Jan 08 by member: Bible Bliss
This stew is amazingly filling without making you feel guilty!
13 Aug 07 by member: JEllis


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Nutrition summary:

There are 344 calories in 1 serving of Beef and Vegetable Stew.
Calorie break-down: 16% fat, 57% carbs, 27% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 46
Calories 344
% Daily Values*
Total Fat 5.13g 8%
  Saturated Fat 1.188g 6%
  Polyunsaturated Fat 0.902g  
  Monounsaturated Fat 2.246g  
Cholesterol 33mg 11%
Sodium 442mg 18%
Potassium 1188mg  
Total Carbohydrate 40.76g 14%
  Dietary Fiber 6.8g 27%
  Sugars 9.54g  
Protein 19.31g  
Vitamin A 989% Vitamin C 442%
Calcium 73% Iron 150%
of RDI*
(344 calories)
17% of RDI
Calorie Breakdown:
Carbohydrate (57%)
Fat (16%)
Protein (27%)
* Based on a RDI of 2000 calories